Sweet cherry &black raspberry wine recipe

connie0751(z5 IN)June 10, 2010

I have loads of cherries this year and would like to try to make a sweet cherry wine. I have black raspberries also. This will be my first try at making wine, so would appreciate easy, tried & true recipes and any tips on wine making u may have. TIA and have a great day!

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fedup321(7 NC)

Connie, I posted a recipe a few years ago if you are interested in a sweet wine recipe with more alchol than normal. The thread is lenghtly...email me for a shorter version or explaination

Here is a link that might be useful: sweet wine recipe

    Bookmark   June 10, 2010 at 11:28PM
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giantvision20

Sweet cherry & black raspberry wine taste so good I think.
Will it bother to you fedup321 if you post it again?

    Bookmark   July 12, 2010 at 5:09AM
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sheryl_ontario(Muncho Lake, BC z2)

I have written a book on making organic wine at home. It's a free download ebook. Really, free with no strings attached. You are welcome to download it at the link below.
In a word: sterilize. Sterilize every little thing that comes in contact with the wine, hands, every spoon, cup, measuring spoon, strainer and container - everything - and keep it sterile until you are finished with it.

More than sterilization is rinsing it off. Whatever you use to sterilize, be it bleach, sulphite, whatever, has to be thoroughly rinsed from everything.

Sterilize. Sterilize. Sterilize.
Rinse. Rinse. Rinse.

The rest is easy. For 5 gallons, collect about 3/4 of that in materials. Put it all in a big pot or two, cover with water and bring to a boil. Turn off fire and put on sterile lid. Let sit two days. Strain into primary fermenter. Add water to make 5 gallons. Add sugar until hydrometer reading is about 12-13% (a little at a time, testing as you go), add pectic enzyme according to package (usually about 2-3 teasp for 5 gal), add acid blend at 1 teas per gallon, stir well and sprinkle the yeast on top. Cover lightly for a week. Rack into secondary fermenter and add air lock. Rack about every three months, at least 2-3 times, until there is no more activity, no bubbles from air lock. Test again with hydrometer until reading is below 1.000 (0.9). Bottle. This makes a dry wine.

Here is a link that might be useful: Wine Book

    Bookmark   July 1, 2011 at 4:24PM
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