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Winemaking
Homemade cherry wine is not only a way to use seasonal fruit, but also an exceptional drink with a deep flavor and aroma. Preparing it is simpler than you think – all you need is a few ingredients, a bit of patience, and a proven recipe. See how to make a delicious, semi-sweet sour cherry and sweet cherry wine step by step.
Recipe for sour cherry and sweet cherry wine
Preparation:
- Wash healthy, non-moldy sour cherries and sweet cherries thoroughly. Remove stems and pit.
- Transfer the prepared fruit to a fermentation vessel and crush/mash.
- Pour 1 L of hot water (approx. 80°C) over the fruit and leave to cool (to room temperature).
- Be sure to add Pektoenzym (1 packet), which loosens the structure of the fruit cell walls, yielding more juice and, at later stages, better wine clarity.
- Add sugar (0.7 kg – the first of three portions) dissolved in water (1/3 of the calculated amount – 0.8 liters) to achieve the desired alcohol content.
- Add Enovini® WS, (1 packet). Add the yeast according to the instructions and the first portion of Nutrient with vitamin B1 – (1.7 g)
- Set aside for 24 hours covered. Remember the fermentation airlock – it allows continuous release of carbon dioxide produced during fermentation while protecting the must from external contamination. Pour a small amount of water into the airlock (halfway up).
- After this time, press the must and pour it back into the fermentation vessel.
- After 5 days, add the second portion of sugar in the form of sugar syrup (sugar: 0.7 kg, water: 0.8 liters), as well as the second portion of Nutrient with vitamin B1 in the amount of 1.7 g. Cover the vessel and fit the airlock.
- After another 5 days, add the third portion of sugar syrup (sugar: 0.7 kg, water: 0.8 liters) and 1 portion of Kombi Vita nutrient ( 1.3 g.) and leave for approx. 3–4 weeks until the wine clarifies.
- Rack the clear wine off the sediment and leave for secondary (quiet) fermentation. We recommend transferring the wine to an unbreakable demijohn (it is important that the wine reaches the neck), which limits the wine’s contact with air and prevents oxidation.
...because homemade is better!
