I wasn't sure I'd get this out today. I'm one of those that doesn't like spring only because I have 3-4 weeks of grunt work around the property just to get ready for everything else. But here it is, @CortneyD
, the ground cherry recipe. Personally, I freeze my fruit and ground cherries freeze very well!
The recipe and what I did:
2 1/2 pounds ground cherries (I used 3#, might increase 25-50% next time)
2 1/4 pound sugar or until SG 1.1
1 tsp nutrient
1 Campden tablet
1/2 tsp pectic enzyme
water to 1 gallon (I went to 1 1/4 ish)
yeast suggestion D47 (I used 71B because that's what I had.)
Age for 6 months or more after bottling.
I left out some of the details. Standard stuff - wait 24 hours to add yeast, regular racking regimen, blah blah blah. You know how to make wine.
Mine was in the basement, steady temp about 68 F, and finished around SG .992.
It was a test and my third batch of wine ever (after apple and pear). My goal this year is 3 gal but more would be fine by me!