Cherries are a perfect, healthy go-to fresh snack. They can be used in preparation of various sweet and savoury dishes. Also, suitable for freezing, drying, canning and making wine. We have a stella cherry tree in our garden. It bears plump, bold red heart-shaped fruits. Some were used to prepare this delicious, healthy and refreshing wine. Pairs beautifully with a variety of foods including desserts. Best served and enjoyed chilled with the main meal.
To make wine, select ripe plump, firm cherries with a vibrant red colour discarding any damaged or bitten ones. Avoid using overripe fruits.
Terms in winemaking:
To make wine, select ripe plump, firm cherries with a vibrant red colour discarding any damaged or bitten ones. Avoid using overripe fruits.
Terms in winemaking:
- Sterilization - process of eliminating the growth of harmful bacteria. All equipment must be sterilized with metabisulphite. A 50 gram pack is easily dissolved in a gallon of tap water. After sterilizing the supplies with this solution, do not rinse them again with tap water. The metabisulphite solution is reusable for up to six months.
- Hydrometer - used to measure the amount of sugar in the juice or wine.
- Fermentation Lock - allows fermentation gases (C02) to escape, while preventing air (02) from entering the container. The airlock has to be filled with the sterilizing solution up to the indicated line.
- Fermentation - yeast converts the sugar in the juice to alcohol and carbon dioxide gas that is released through the fermentation lock.
- Racking - method of transferring the wine from the original carboy to a second one, leaving the sediments in the original one to be discarded. During racking, the second carboy must be placed lower than the first to prevent sediments from entering the siphoning hose.
Must in primary fermenter (bucket)
 Day 2 Sp. Gravity is 1.110  Must transferred into two gallons leaving 10% space at the top  Specific gravity is 1.000 |  Day 2 Sp. Gravity is 1.110  Sediments settling at the bottom.  After 3 weeks from day 7, wine siphoned into alcoholic bottles left with minimal air space. |
Clarified Wine
Homemade Cherry Wine
(Yields 2.750 litres)
You will need:
1. Primary fermenter (large plastic food grade bucket with a lid able to
support an airlock)
2. Hydrometer
3. Two glass carboys or demijohns of 1 gallon capacity
4. Siphoning hose
5. Two fermentation locks
6. Two rubber stoppers
7. Funnel
8. Sterilization powder
9. Thermometer
10. Nylon straining bag
11. Strainer
12. One empty wine bottle (for extra must)
13. Stirrer
14. Auto siphon
Ingredients:
1 and 1/2 kgs ripe cherries (washed and pitted)
6 and 1/4 cups sugar
1 gallon water (16 cups)
1 campden tablet
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 and 1/2 teaspoons acid blend
1 package yeast (5 grams)
1 teaspoon yeast nutrient
1/2 teaspoon antioxidant (potassium metabisulphite, added before bottling)
250 ml sweetener (added before bottling)
Method:
Day 1:
Sanitize all equipment with the sterilizing solution, which is reusable for up to six months.
In a large pot, transfer the cherries with water and sugar. Bring to boil and then, simmer for an hour. With an electric hand blender, crush the cherries in the pot.
Bring mixture to room temperature and pour in a primary fermenter (bucket). Add crushed campden tablet, pectic enzyme, acid blend and tannin. Stir well to dissolve solids and cover the bucket with a lid secured with an airlock.
Day 2:
After 24 hours, stir well and check the specific gravity reading of the must using a hydrometer. Starting specific gravity was 1.110.
Add yeast and yeast nutrient. Mix well and put on the lid with an airlock.
Note:
Day 4:
Using the nylon straining bag, strain the mixture from the primary fermenter (bucket). We tied the bag to a stick and placed it horizontally over the bucket. Thus, raising the bag up and allowing the must to drip down. Press the juice out through the mesh and discard the mixture. Specific gravity of the strained must was 1.090. Cover the bucket with a lid secured with an airlock.
Day 7:
Transfer the strained must into two carboys, Leave about 10% space at the top for fermentation gases. Secure both containers with airlocks.
After 3 weeks from day 7, when fermentation is complete and specific gravity has reached 1.000, siphon the wine into secondary sanitized gallons or alcoholic bottles. Top up with the extra must so there is minimal air space in the neck of the containers to prevent oxidation. Reattach the airlocks and get rid of the sediments from the two carboys.
After two months, siphon the wine off the sediments again or repeat the process until wine is clear. Once wine is clarified, add the antioxidant to stabilize the wine before bottling. To sweeten wine, include sugar as desired after wine is stabilized.
Let wine age for 6 months to 1 year. The complexity of the flavour develops with age.
Note:
(Yields 2.750 litres)
You will need:
1. Primary fermenter (large plastic food grade bucket with a lid able to
support an airlock)
2. Hydrometer
3. Two glass carboys or demijohns of 1 gallon capacity
4. Siphoning hose
5. Two fermentation locks
6. Two rubber stoppers
7. Funnel
8. Sterilization powder
9. Thermometer
10. Nylon straining bag
11. Strainer
12. One empty wine bottle (for extra must)
13. Stirrer
14. Auto siphon
Ingredients:
1 and 1/2 kgs ripe cherries (washed and pitted)
6 and 1/4 cups sugar
1 gallon water (16 cups)
1 campden tablet
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 and 1/2 teaspoons acid blend
1 package yeast (5 grams)
1 teaspoon yeast nutrient
1/2 teaspoon antioxidant (potassium metabisulphite, added before bottling)
250 ml sweetener (added before bottling)
Method:
Day 1:
Sanitize all equipment with the sterilizing solution, which is reusable for up to six months.
In a large pot, transfer the cherries with water and sugar. Bring to boil and then, simmer for an hour. With an electric hand blender, crush the cherries in the pot.
Bring mixture to room temperature and pour in a primary fermenter (bucket). Add crushed campden tablet, pectic enzyme, acid blend and tannin. Stir well to dissolve solids and cover the bucket with a lid secured with an airlock.
Day 2:
After 24 hours, stir well and check the specific gravity reading of the must using a hydrometer. Starting specific gravity was 1.110.
Add yeast and yeast nutrient. Mix well and put on the lid with an airlock.
Note:
- Must is the unfermented juice before it is converted to wine.
- Hydrometer is used to determine the natural sugar content of the must.
Day 4:
Using the nylon straining bag, strain the mixture from the primary fermenter (bucket). We tied the bag to a stick and placed it horizontally over the bucket. Thus, raising the bag up and allowing the must to drip down. Press the juice out through the mesh and discard the mixture. Specific gravity of the strained must was 1.090. Cover the bucket with a lid secured with an airlock.
Day 7:
Transfer the strained must into two carboys, Leave about 10% space at the top for fermentation gases. Secure both containers with airlocks.
After 3 weeks from day 7, when fermentation is complete and specific gravity has reached 1.000, siphon the wine into secondary sanitized gallons or alcoholic bottles. Top up with the extra must so there is minimal air space in the neck of the containers to prevent oxidation. Reattach the airlocks and get rid of the sediments from the two carboys.
After two months, siphon the wine off the sediments again or repeat the process until wine is clear. Once wine is clarified, add the antioxidant to stabilize the wine before bottling. To sweeten wine, include sugar as desired after wine is stabilized.
Let wine age for 6 months to 1 year. The complexity of the flavour develops with age.
Note:
- One gallon is equal to 16 cups (4 litres).
- Sugar is an essential component in the process of fermentation with yeast metabolizing sugar into ethanol (alcohol) and carbon dioxide.
- Campden tablets prevent the growth of mold, bacteria and wild yeast. Keeps the wine from turning into vinegar or getting spoiled. Recommended dosage is 1 tablet per gallon before fermentation.
- Pectic enzyme is proteins used to clear the wine by breaking down pectin to prevent a "pectin haze".
- Acid blend helps establish a vigorous fermentation, bringing liveliness and the fruity flavour.
- Yeast converts sugar into ethanol (alcohol) and carbon dioxide.
- Yeast nutrient assists the wine yeast in producing a complete and rapid fermentation.
- Antioxidant stabilizes the wine, preventing further yeast growth and acts as a preservative to prevent oxidation. Recommend dosage is 1/2 teaspoon per gallon.
