Cherry WineOrigin: Ancient Period: Traditional |
Ingredients:
1.5kg cherries 
Method:PreparationChoose ripe sharp cherries (you can use any cherry for this, but wild cherries work particularly well) and de-stalk. Place in a fermenting bucket and boil 3.5l of the water and pour over the fruit. Mash roughly with a sterilized potato masher then allow to cool. When sufficiently cooled mash-up the remainder of the fruit with clean hands. Allow to stand for three days then squeeze the fruit through a nylon straining bag, reserving any liquor in the original fermentation bucket. Bring the remaining water to the boil and add the sugar. Allow to cool and add the lemon juice, yeast nutrient and grated lemon zest. When the water has cooled to about 30°C add the yeast and stir in with a sterilized spoon. Pour the yeast solution on the cherry liquor, cover the mixture with a cheesecloth and set aside in a warm place for three days to begin fermentation. Once fermentation is underway pour the liquor into a fermentation jar and top-off with water if required. Add a sterile bung and fermentation lock and allow to ferment for three months. At this time rack into your second fermentation jar add a bung and fermentation lock and leave for a further month. Your wine is now ready to rack into bottles. Once corked, leave the cherry wine in a cool dry place for at least six months before tasting or one year for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
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Other recipes with cherries and yeast as primary ingredients: Basic Mead Brewing Basic Wine Making (Red) Basic Wine Making (White) Apple Wine Cherry Wine Rowan Berry Wine Plum Wine Blackberry Wine Kiwi Fruit Wine Rich Bread Chyryse Biga Pugliese Croissants Chelsea Bun (Recipe 1) Orehnjaca Puccia Sticky Buns Tomato Chilli Bread Yorkshire Oatcakes Yeasty Biscuits Manchet Short Cakes Kadee Tagenitai Boletinos Artos Hapalos Artos The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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