Sour cherry recipe

Discussion in 'Recipes' started by Thatnewguy, May 21, 2018.

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  1. Thatnewguy

    Thatnewguy Junior

    Jul 9, 2017
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    So I have 13 pounds of frozen pited sour cherrys. Anyone have a good recipe?
  2. salcoco

    salcoco Veteran Wine Maker Supporting Member

    Jan 1, 2007
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    check out
  3. Scooter68

    Scooter68 Old Enough to know better but....

    Aug 30, 2015
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    A tad on the late side with this but here is the recipe I use for my tart cherry wine. I just started a new 3 gallon batch today so here is exactly what it consists of.
    1 Gallon Bing Cherry Juice (A Commercial product from concentrate with no preservatives)
    3 x 16 oz bottles of Tart Cherry Concentrate. Each bottle is supposed to make 1 gallon of Tart Cherry Juice
    Water to bring volume to 3 gallons (I used Purified water from Aldi's)
    1/2 tsp Fermaid K
    2 tsp Pectic Enzyme
    8 Tblsp of Acid blend to reach pH of 3.42
    Simple syrup (2-1 Concetrate) to bring SG to 1.096
    Final Starting volume was 3 1/3 gallons

    That SG should provide an ABV of 13.26% however I use water for topping off of my carboys so by the end of aging I am guestimating ABV will be closer to 12%

    Starter for my Yeast ( EC-1118)
    4 oz water (Same type as above) 2 oz water heated to about 120 then cooled with the juice and additional 2 oz water In the end the solution was warm to hold but not hot)
    1 oz of the must
    1/8 tsp Fermaid K
    Added 2/3 package of EC-118 and stirred

    Set aside while I did another stir and readings on the Must.
    Yeast was bubbling lightly in about 10 minutes

    Pitched yeast and covered bucket with a cloth and string to keep cover on.

    This is May 31, 2018 and the yeast was pitched at about 7:30pm - I'll check in on it mid-morning tomorrow and update when I see or smell indications of fermentation. Room Temp 78 Degrees

    UPDATE 9:30 AM June 1, 2018 1/8" foam on surface nice fermentation aroma. Moved to basement where temp is now 69 Degrees.

    Hope this helps anyone looking for a Tart/Sour Cherry Wine Recipe
    My first batch was done the same as this but with a target ABV of 15.5% as a dessert wine.

    One last word - Regarding Jack Keller recipes. The consistent assessment of his recipes is that they are short on flavor and long on Alcohol. Note the most them call for 4-5 lbs of fruit per gallon. All the fruit wines I've done with one exception (Black Raspberry) lacked depth of flavor even with 5 lbs/gallon. I would ALWAYS go to at least 6-8 lbs of fruit (Pitted/destoned/prepped) per gallon.
    Last edited: Jun 1, 2018

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