cherry wine (DRY)
 
 
Author:
Ingredients
  • Montrachet Wine Yeast
  • 1 tsp.of Yeast Nutrient
  • 1/2 tsp. of Pectic Enzyme
  • 1.75 lbs. of finely granulated Sugar
  • 7.5 pts.of Water
  • 2 tsp.of Acid Blend
  • 1/4 tsp.of Tannin
  • 4-5 lbs. of Sweet Cherries
Instructions
  1. Pour sugar into water and put on to boil.
  2. Sort, wash, and destem the cherries making sure to discard any unsould or moldy ones.
  3. Place cherries into a nylon straining bag and seal. Place bag in primary.
  4. With your hands or other means crush the cherries making sure not to break the stones.
  5. Next pour boiling water with sugar over cherries.
  6. Cover mixture with plastic bag and let sit until cooled to room temperature.
  7. Add in all remaining ingredients leaving the yeast for later.
  8. Stir well and recover.
  9. Let mixture sit for 12 hours.
  10. Mix in activated yeast and recover.
  11. Let mixture sit for two weeks not forgetting to stir daily.
  12. Remove bag and let drip drain making sure not to squeeze bag.Move to a dark secondary and fit airlock.
  13. Let sit for two more weeks
  14. Next rack, top up, and refit airlock.
  15. After two months rack again and one more time after two more months.
  16. When specific gravity registers dryness (0.990), rack into bottles.
  17. Place bottles in dark place for one year.
  18. Serve slightly chilled.
Recipe by Best Moonshine Cocktail Drink Food Recipes at https://moonshinerecipe.org/?p=222