Evans Cherry Wine for 23 Litres
- 20 lbs. Evans Cherries - Pitted
- 10 lbs. Sugar to bring S.G. to 1.085 - 1.095
- Water to make 23 Litres
- Lalvin 71B-1122 Yeast or Wyeast # 3766 Cider Yeast
- 5 teaspoons Yeast Nutrient
- 3 teaspoons Pectic Enzyme
- 5 Campden Tablets
- 1 Litre Red Grape Concentrate
Starting Gravity should be S.G. 1.085 - 1.095.
Ideally freeze the fruit for a few days or more. Make sure that you pit the
Cherries first. Mash the cherries in a straining bag. Squeeze the juice into
a fermenting vessel and then tie off the bag and place into the fermenter as
well. Add all of the ingredients except for the yeast to the fermenter. Stir
and leave for 24 hours. Add the yeast, cover and move to a warm place for
fermentation to begin. Allow to ferment until the S.G. of the must is 1.030
or less, stirring gently once or twice a day, approximately 6- 8 days, then
remove the bag containing the crushed cherries. Strain off into a carboy,
fit a bung and airlock and leave in a warm place to finish fermenting.. Once
fermentation has completed, rack into another carboy and add 6 more crushed
Campden tablets and 3 teaspoons of potassium sorbate. Clear with Sparkolloid™.
Bottle after 4 - 6 months. Age at least 1 year for best quality. This makes
one of the best fruit wines you can make.