El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes

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Wineries of El Dorado County

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Your IP: 54.234.190.237
2018-01-18 13:26

CHERRY WINE (1)

INGREDIENTS:

Black cherries 6 lb
Sugar 4½ lb
Lemons 2
Water 1 gal
Yeast & Nutrient


METHOD:

Crush the cherries. Boil the water and pour it over the fruit. Add the juice of the lemons, cover and leave for 48 hours. Strain through muzlin and bring to the boil. Add the sugar and stir til fully dissolved. Allow to cool before adding the yeast and nutrient. Cover and allow to ferment for 14 days. Now syphon into fermentation jar and fit airlock. Ferment out and rack once before bottling.

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CHERRY WINE (2)

INGREDIENTS:

MEDIUM
-SWEET LIGHT,
DRY HEAVY,
SWEET
Cherries 4 lb 5 lb 8 lb
Sugar 3 lb 2¼ lb 3½ lb
Water 7 pints
Yeast & Nutrient
Campden tablets


METHOD:

Put the cherries in the primary fermenter and crush well by hand. Pour on 2 pints of boiled and cooled water and mix well. Crush and dissolve one campden tablet in a little warm water and stir into the mixture. Cover and leave for 3 hours. Boil half of the sugar in another 2 pints of water for a couple of minutes. When cool mix this in. Add the yeast and nutrient, cover and ferment for 6 days. Stir well each day. Strain through muzlin and squeeze well. Return to cleaned fermenting vessel, cover and ferment for a further 6 days, again stirring each day. Boil the other half of the sugar in another 2 pints of water and add when cool. Cover and leave for 48 hours before syphoning into fermentation jar. Top up with boiled and cooled water and fit airlock. Ferment out, rack and bottle.

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CHERRY WINE (3)

INGREDIENTS:

Cherries 3 lb
Bananas ½ lb
Sultanas ½ lb
Sodium metabisulphite 1 gm
Tannin 1 gm
Ammonium sulphate 3 gm
Working yeast starter
Pectic Enzyme
Sugar & Acid to adjust


METHOD:

Wash the cherries and sultanas and steep them in boiling water to soften the skins. Lightly crush by hand. When cool add the sodium metabisulphite, tannin, pectic enzyme and ammonium sulphate. Leave for approximately 6 hours. Adjust acidity to 0.57% citric. Peel and slice the bananas and stir them in. Adjust s.g. to 1.088 and add yeast starter. Ferment on pulp for 3 days. Strain into fermentation jar and ferment to dryness. Refrigerate for 3 days and rack and fine as necessary. Store to mature.

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