Nutrition Facts
Serving Size 1
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Carbohydrate 4g2%
- Sugars 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Homemade Cherry Wine Recipe: A Step-by-Step Guide
Description
"Turn fresh cherries into delicious homemade wine with this easy, foolproof cherry wine recipe! No fancy equipment needed—just bold flavor, simple steps, and amazing results."
Ingredients
- 2.5 lbs Sugar ((1.1 kg))
- 1 gallon filtered water ((3.8 liters))
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 packet wine yeast
- 1 Campden tablet
- 1 tsp acid blend
4 lbs (1.8 kg) fresh cherries (sweet or tart)
Instructions
- 1 Wash the cherries thoroughly.
- 2
Remove stems and pits to avoid bitterness.- 3
Mash or crush the cherries in a sanitized container to release the juice.- 4
In a large fermenting bucket, mix the crushed cherries, sugar, and water.- 5
Stir well until sugar is dissolved.- 6
Add the pectic enzyme, yeast nutrient, and acid blend.- 7
Cover the bucket with a clean cloth and let it sit for 12 hours.- 8
After 12 hours, crush a Campden tablet (optional) and stir it in to prevent bacteria and wild yeast.- 9
After 24 hours, add the wine yeast and stir gently.- 10
Cover loosely to allow airflow and let it ferment for 5-7 days at room temperature.- 11
Stir once daily to keep the yeast active.- 12
After a week, strain the liquid using a fine mesh or cheesecloth.- 13
Transfer the liquid into a sanitized glass carboy, leaving 1-2 inches of space at the top.- 14
Attach an airlock to the carboy.- 15
Let the wine ferment for 4-6 weeks in a cool, dark place.- 16
Siphon (rack) the wine into a clean carboy every 4-6 weeks to remove sediment.- 17
After 3-6 months, bottle the wine and let it age for another 3-12 months for best flavor.- 18
🍷 Serving and Enjoying Your Cherry Wine - 2