Cherry wine? One of my favorites. We currently have a white cherry wine and a red cherry wine in primary. Tomorrow we are doing 2 6 gallon batches of cherry mead, one sweet and one dry.
I think I have picked almost a hundred lbs of cherries this year, all of them wild. For the wines we did a 5 gallon bucket of cherries which is about 30 lbs each. For our mead we are only using about 15 lbs per batch. We don’t really have much of a recipe but here is the basics for what we do.
Cherry Wine
30 lbs cherries
10 lbs table sugar
1 tsp pectic enzyme
1 tsp acid blend
5-6 camden tablets
wash and sort cherries and put them in a pot with a little bit of water, heat them slowly and mash them with a potato masher. Put the other ingredients into the carboy. When the cherries are good and smashed we cool the cherries and dump them all into the carboy and then top with water to the desired level. We usually pitch the next day.
That is our grand recipe. :)
Almost forgot. We throw in a can of grape juice concentrate also. Just frozen from the store.
Hey thanks for that recipe. How long does it take until it can be drinkable?