brewing 2ne1

Sour Cherry Wine

The trees in the local parks are loaded with bird cherries. So I have looked up a few recipes and found this one.

3lbs Sour Cherries

1 Gallon water

2tsps Acid Blend

2 Campden Tablets

1tsps Yeast Nutrient

2.5lbs Sugar

0.5tsps Pectin Enzyme

0.25tsps Grape Tannin

1 packet of yeast

Crush cherries. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Place them in the primary fermentor. Add enough cold water to cover. Stir in crushed campden tablets and pectic enzyme. Let sit for 2 days.

Strain fruit, squeezing out as much juice as possible. Add the balance of the ingredients (except yeast) and make up to 1 gallon with water. Check the specific gravity. It should be between 1.090 and 1.110. Add yeast and mix in well. Cover primary fermentor. Stir daily for three to five days, until frothing ceases.

Put into secondary fermentor and attach airlock

Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.