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Cherry Wine (Medium)
|
Ingredients |
Metric |
British |
USA |
|
Red cherries |
2 kilos |
4 lb 6 oz |
4 lb |
|
Brewing sugar |
1.3 kilos |
3 lb |
2 1/2 lb |
|
Pectin enzyme |
1 teaspoon |
1 teaspoon |
1 teaspoon |
|
Water |
4.5 kilos |
1 gallon |
1 gallon |
|
Wine yeast |
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|
|
|
Yeast nutrient |
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|
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- Stone the cherries.
- Crush the fruit in a bowl or fermentation bucket and pull over it 6 pints of water, boiling.
- Mash well with a stainless steel spoon.
- When cool, add the pectin enzyme.
- Leave for two days, stirring daily
- Strain onto the sugar and the crushed yeast nutrient tablet and stir well.
- Add wine yeast, stir well and leave for 24 hours, closely covered in a warm place.
- Then pour into demijohn top up to the bottom of the neck with cold water, and continue as usual
Wine Equipment & Ingredients
