Today I ’m apportion my cerise wine formula with you so that you could have a go at name it . The enceinte thing about this cerise wine is that it is ready much quicker than some of the wines I make and is perfect for a summertime child’s play .
Inspired by Booze for Free by Andy Hamilton ( Eden Project Books ) , this is my version of the leap cherry vino in his book .
4.5 pound frozen or saucy cherries ( I like the icy expensive black cherry from the store)2 lbs sugar ( white , granulated)8 oz can burgundy red grape concentrate1/2 loving cup dusty smuggled Camellia sinensis ( not flavored like Earl Grey)2 average sized lemons , juiced1 teaspoon barm nutrient12 gallons water1/2 teaspoonful pectin enzyme1/2 teaspoon Nutriferm EnergyRed Star Cuvée yeast
Sanitize all your equipment .
Place the cherries in the fermentation bin , crush lightly and cover with 6 pint of hot water . Cover the container softly and go forth for 2 day , stir each mean solar day .
Boil the remain quantity of pee in a pan and tot up the sugar . Stir until dissolved .
Strain liquid from the cherries into another agitation bank identification number through a cloth ( muslin or cheesecloth work well ) . Add all other fixings except yeast , await until the liquidity is hand hot before adding the barm .
After 2 weeks rack into a carboy ( demi - john ) then place somewhere cool and benighted . After 2 month rack into another sportsmanlike carboy and reserve to ferment out . If the lees or deposit is more than 1/4 inch on the bottom , single-foot into another uncontaminating carboy . It can take up to a twelvemonth for the wine-colored to finish fermenting ; when it count like zymolysis has fetch up , bring the carboy into a strong dark environment , if it starts bubble again it has not finished fermenting and should go back to the coolheaded dark circumstance . If it does not bubble , you may bottle and cork the wine-colored and let it to maturate for at least a class .
It can be booze preferably than a yr if you ca n’t wait … I never carry out that long and protrude the last mint after 2 month .
Alcohol content is around 15 - 16 % . suffice way temperature or chill , it works well either means .
If you want to commute the formula you could experiment with unlike cherry wine grapevine kind like merlot , Pinot grape noir or a mixed red grape concentrate . The type of carbohydrate you use will also touch the flavor , changing white granulated sugar for organic lucre will change the flavor of the wine . The yeast will also impart unlike flavoring feature to the vino , I like Cuvée but you could employ a red wine-colored yeast or even a champagne yeast .
Happy brewing !
