How to Make Chokecherry Wine Farmgirl School in 2020 Homemade wine
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2019-07-17 Crush the cherries and put them, along with the sugar, acid blend, grape tannin, and yeast nutrient, into the fermentation container. Add 1 gallon (3.8 L) of hot water to the mixture and stir to dissolve the sugar. Add enough tepid water to make 5 gallons (19 L) and let cool to 70°F (21°C).
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Remove leaves, pits, sticks, and debris, then add chokecherries to a large stockpot. Pour 1 gallon of cool water over the chokecherries and bring to a boil; simmer for 10 minutes. STEP 2: Meanwhile, add raisins to a food processor and pulse until the raisins are chopped. If you prefer, chop them by hand.
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1) Start by straining the chokecherries, keeping the juice for the recipe. 3) After adding all ingredients, stir the mixture well to ensure a homogenous blend. 4) Now, introduce the wine yeast to the mixture. 5) Utilize a hydrometer or refractometer to measure the specific gravity of your wine.
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Stir in the sugar completely. Add the pack of red wine yeast in the pot and mix it evenly. Cover the pot once again. Keep the pot in a warm and dry area and allow the wine to ferment for next 3 weeks. Transfer the wine in bottles for storage using food grade plastic tube. Store these bottles for 3-6 months for aging.
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Bring the pot to a gentle boil and let the berries simmer for about 10 minutes. This will help release the juices. Mash the berries gently using a potato masher or a similar tool. This will help break them down and release even more juice. Once the berries are mashed, let the mixture cool for a few minutes.
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Wait 24 hours, then add yeast and cover. Specific gravity should be about 1.090-1.095. Check daily and push pulp bag down into the juice and squeeze it a little to help juice extraction. At specific gravity 1.030, take out pulp bag, squeeze out all juice and siphon into a glass fermenter. Leave in secondary fermenter for 3 weeks or until.
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An old recipe in my friend Sandy's book read as so: Grind fruit. Add 1 1/2 parts boiling water to 1 part fruit. Let stand overnight. Strain juice and add 3 pounds of sugar to 1 gallon of juice and 1/5 of a package of yeast. Put in wine thingy (not its exact words) and there you go. I was stuck on the first part.
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Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture. Add water to equal the batch to 5 gallons. Then add 5 Campden Tablets. They should be crushed up before adding.
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Add the pectic enzyme and yeast nutrient and stir. Add the warm water and stir. Add the wine yeast and stir until it is completely dissolved. Cover the pot and let it sit for 24 hours. After 24 hours, strain the liquid into a glass carboy and attach an airlock. Let the mixture ferment for 1-2 months.
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Directions. Use only sound ripe fruit and remove stems and leaves. Crush cherries, but do not break pits and put into straining bag. Put bag of crushed fruit into large pot and cover with 1 gallon of water. Bring to a boil, cover and remove from heat. Let sit, covered for 24-48 hours. Next day, lift straining bag and drain well.
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Extract as much juice as possible from the nylon bag and remove from mixture. Pour in the remaining sugar, and stir until it's dissolved. Pour the mixture into the secondary fermenter, and air-lock it. Allow it to sit for 30 days in a cool, dry place during fermentation. Transfer the wine into a new secondary fermenter using the siphon hose.
How to Make Chokecherry Wine Farmgirl School in 2020 Homemade wine
Step 1. Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool. Pick only ripe berries. Put water on to boil. Destem and sort berries, discarding any bruised fruit. Put berries in nylon straining bag, tie and place in primary. Cover berries with boiling water, cover primary with plastic.
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Add water, to top up to 15 gallons. Add the yeast nutrient and acid blend. Dissolve the crushed campden tablets in hot water, and pour over the fruit, stirring well. Cover with a towel. 12 hours later, add the pectic enzyme. Check the OG, and adjust to get it from 1.090-1.100. 12 hours after that, add the yeast.
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Cover berries with boiling water, cover primary with plastic sheet, and wait 2-3 hours. Crush berries by hand, being careful not to break pits. Add 1/2 sugar and remaning ingredients except pectic enzyme and yeast. Stir well to dissolve sugar, cover, add pectic enzyme after 12 hours and yeast after another 12 hours.
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Chokecherry Wine Recipe #1 Ingredients 3 pounds chokecherries 10 ounces red grape concentrate 1 gallon water 2 1/2 pounds corn sugar OR 2 1/4 pounds white sugar 1/2 teaspoon Campden tablets 1/2 teaspoon pectinase 1 yeast pack for red wine Instructions The starting standard gravity is 1.090 - 1.095.. Makes one gallon, but recipe can be.
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The following fruit wine recipes give the amount of each of the wine making ingredients needed to make 5 gallons of a particular type of homemade wine. For directions on how to use these wine making ingredients together as a recipe, see the article "The 7 Easy Steps to Making Wine." Also note that Campden Tablets will be needed as well. These.
