Black cherry [Prunus Serotina]

[mrpoland]

Hello wine makers. I found big wild plantation of black cherries they were in such a great condition so I decided to make an experiment and make some wine. I found the recipe.

For 10L of wine:
7kg or black cherry
2,4kg of sugar
4,5l water
I am making 5l of this wine. I crushed the fruit add some water and yeast. After 2 days I separated the fruit and wine/juice. Wine/juice went to the carboy and I added some water to the fruit and left it over night. I added a little bit water and sugar to the wine/juice. On the next day I squeezed the fruit and add the juice to the main wine with some more water and sugar. When I will see the fermentation is slowing down I will fill it up with the rest sugar and water. I was reading, seeds of black cherry contains hydrogen cyanide what is toxic because of this reason I kept the fruit just for few days. So far the fermentation is very strong and it has very rich aroma.

Does anyone made wine from black cherries? I would be very happy to hear some opinions about the final product.

 

[BobF]

Are these the wild cherries commonly called Black Cherry, or are these sweet cherries that ripen really dark?

I haven't tried the wild variety yet, but I've used sweet black cherry in quite a few recipes with other stuff. Yummy!

 

[mrpoland]

I think black cherry is a common name. here is a pic it should help to see what I am talking about. At spring time it has white flowers.

 

[BobF]

Yep, those are the wild ones. I have a lot around here, but haven't done anything with them yet.

Please post progress along the way ...

 

[mrpoland]

Cool! It is so strange because on one tree the fruit are quite testy and on the tree just next to not the best with bitter flavor. I picket trees only with the best flavor and I will see. Very easy to pick and the fermentation is great. The fruit were very productive I got lots of juice from it even there is big seed inside. After short fermentation the wine has strong bitter flavor but I was reading it is normal and it will disappear with the time. I will post it here how it goes. I am hitting for strong wine so it will take some time…. I hope somebody else can share some more experience about this fruit.

 

[BigBend]

We have two different kinds of these cherries. One is Chokecherries, when you put a handful of these in your mouth, your mouth puckers up bad and the other kind we call Pin Cherries. The Pin cherries rippen about 2-3 weeks after the Chokecherries and they do not make your mouth pucker up. The Pin cherries do not have a lot of flavor. I just finished transferring two different batches of Chokecherry to the secondary (1with raisins, one with crape concentrate).
This weekend I well pick the Pin Cherries to make two batches of them. Very good year for both. Also well be picking blackberries.

 

[Jesse Brown]

How did this turn out....