Cherry Wine
Ingredients
- 20 lbs. Montmorency Cherries
- pectic enzyme
- yeast nutrient
- 10 lbs. sugar
- yeast(Lalvin 71B-1122)
- campden tablets
Starting specific gravity should be 1.100-1.095, acid 65%. Mash cherries and pour over them 30 pints boiling water. When cooled to 100 deg add pectic enzyme and 5 crushed campden tablets. Let soak 48 hours. Check acid and adjust if necessary. Add yeast nutrient. Check specific gravity and add sugar to bring it to 1.100-1.095. Add yeast. Let ferment until S.G. is .999. Rack. Add 5 crushed campden tablets. Then rack again in a months time. Let clear. Before bottling sweeten to taste using sugar syrup.
Sugar syrup
2 cups sugar to 1 cup water, boil for 15 minutes. Add 1 to 2 grams Sorbistat-k per gallon to prevent renewed fermentation.
