Did you know? Tart cherries and tart cherry juice are known to reduce muscle pain and back pain. This is because cherries have very high levels of anthocyanins. This is the red pigment in the cherries, which helps to reduce inflammation.

Ingredients:

3 lb Sour Cherry or

4 lb Dk. Sw. Cherry

7 pts Water

2 ¼ lb Sugar

1 tsp Acid Blend

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090

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Method:

1. Wash, remove stems and leaves, and preferably remove pits (use a pitter—either mechanical or a couple of extra hands from around the house). In any case be careful not to break the bitter pits.
2. Using nylon straining bag mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp lightly to aid extraction.
6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Extra Cherry Facts:

Most cherry trees do adapt well to a mild winter climate. The handsome trees, the crown of flowers in spring, and the fruit—whether sour, sweet or crosses—make them highly desirable. Sour varieties: Montmorency, North Star, Early Richmond and Meteor.

Tags: cherry wine, sour cherry, sour wine

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