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Old 07-24-2006, 10:22 AM   #11
emmalouise
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Jul 2006
Ireland
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Hi All,
Emma here, Author and Webmaster of Wine Making EBook at http://www.wineandbeermakingsecrets.com

Old Cherry Wine Recipe as follows:

Take of soft cold water, 10 galls., cherries, 10 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 galls.
Two days after the cherries have been in the vat, take out about 3 quarts of the cherry-stones, break them and the kernels, and return them into the vat again.
Another. - Take cherries nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel and squeeze them to a pulp. Let them remain in this state for 12 hours to ferment, then put them into a linen cloth not too fine and press out the juice with a pressing-board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clear part, by inclination, into a cask, where to each gallon put 1 lb. of the best loaf sugar, and let it ferment for 7 or 8 days. Draw it off when clear, into lesser casks or bottles; keep it cool as other wines, and in 10 or 12 days it will be ripe.

Hundreds of other recipes are available in my EBook, See the list here

http://www.wineandbeermakingsecrets....1_contents.htm

More Recipes coming soon
Love Emma, Ireland

 
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Old 08-16-2006, 12:33 AM   #12
Evets
 
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Well it's done, more or less. I had quite a bit of headspace in my carboy, and read on here that that was bad, so I went ahead and bottled. I reckon it can age in bottles as well as in a carboy. I took a couple bottles to my local HBS where there just happened to be a small gathering of local vintners. My two bottles didn't last long and everyone said it was pretty good for such a young wine. I must say I'm rather proud of my first wine.



Note them fancy plastic screw-on caps! Now there be some real class, ay!?
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Old 08-19-2006, 01:31 AM   #14
VermontFreedom
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Apr 2006
central PA
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I've never made cherry wine from raw fruit, yet, but have read some recipes. Most call for a combination of cherries, almost all call for some of them to be sour. Remember you can always sweeten the wine before bottling (or before drinking).

I might recommend looking up a bunch of recipes on the internet (there's tons) and buying some black cherries from your grocery store to balance the sour ones from your tree.

In general, I've found that using several different varieties of whatever fruit in the must is beneficial. For example, we make apple wines and ones with 3 or more kinds of apples usually have a nicer flavor than ones with just 1 or 2 varieties.
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Old 08-20-2006, 03:32 AM   #15
Evets
 
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Hey, Thanx for the advice. I'll have to try adding some different varieties next year, when I make it again. And I WILL be making it again. My only regret is; as many cherries it took to make this, I left AT LEAST as many on the tree!
Lorena, Thanx for the compliments. I only wish you could taste it!
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Old 08-25-2006, 03:34 PM   #16
Muntzster
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Jul 2006
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Would using a jar of cherries work the same, or wouldn't the taste be as good ?

 
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Old 08-27-2006, 07:37 PM   #17
KopyKat
 
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Dec 2005
Round Rock Texas
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David,

I looked at the link you gave to the winemaking page. It looks like that recipe for cherry wine is for 1 gallon. I presume if I wanted to make 5 gallons that I would just scale all the ingredients times 5. Is that correct?
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Old 07-10-2007, 03:20 PM   #18
zoebisch01
 
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Nov 2006
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So how has the cherry wine aged?

We're going Sour Cherry picking tonight and am seriously thinking of doing this. I have noticed some recipes call for yeast nutrient, is this necessary for Cherry?
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Old 07-15-2007, 12:56 AM   #19
dutchboy62
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Jul 2007
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Should you take the pits outta the cherries every recipe i have doesn't specify

 
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Old 07-15-2007, 11:45 AM   #20
Evets
 
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This wine aged well, I guess. The flavor never really changed, but it's not as "hot" tasting as it was. I have 3 bottles left.
I use yeast nutrient in all my wines. Whether it needs it or not, I can't say, but I figure it really can't hurt.
I've got four gallons of cherries in my freezer now, for a three gallon batch coming up soon. Freezing helps break down the cell walls, thereby releasing more juice. I just mash a couple handfuls at a time in a coarse nylon grain bag and remove all the pits and stems.
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