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 Home Brewed Cherry Wine

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Looking for a wine to share with your granny? This is not the wine.

 

With just a glass of this cherry wine, you would be in a transport of delight.

 

You might even think of a fortified cherry wine; if I didn’t tell you otherwise. 

 

When I first opened up a bottle; what came to mind was a reminder of a song. 

“I feel like Cherry wine,

Like Valentines,

Like the spring is coming . . .

And everything is alright…”

 

Cheers! 

I love Love LOVE cherries. 

Every summer I made cherry pie, cherry tort, cherry mead sangria. 

 

But this summer, I said, 'why not make cherry wine' and voila!  

 

Seeing at every corner such ample succulent sweet binge cherries for a couple of bucks per pound; I got a little too happy and bought about close to 20 pounds of cherries.

 

Thank God, for my juicer, the difficult part of pitting 20 pounds cherries was a piece of cake.

 

My very first cherry wine making - after only a month of fermentation; this cherry wine was banging.

Patient as a nun, in 4 to 6 months’ time; I can't wait to see the legs of this ruby-red wine in my wine glasses.

 

This cherry wine was fermenting for a month at approximately 70 degrees fahrenheit and also stablized.  

 

The SG starting gravity reading of the must (juice) was 1.150, BRIX (sugar content) 34.3 and ABV Alcohol BY Volume 23.0%. The FG finishing gravity was 1.010, BRIX (sugar content) 2.6 and ABV Alcohol BY Volume 1.3%.

 

So, just as I have  intended it, this cherry wine was kicking at about 18% ABV (alcohol by volume). 

 

I have to wait and see the outcome after fully aged, which might take a year or more. 

Cherry Wine in the Making

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The proper washing, sanitizing and drying of all your fermenting and bottling equipment is part of and parcel of home-brewing.

A little mishap; you end up with a batch of spoiled brew, which is no fun at all. 

Washing, Sanitizing  and Juicing the cherries

Boiling the water and sugar, adding it to the cherries juice and pulp and taking the gravity before pitching the yeast

After about 9 days of primary fermentation straining the cherry pulp and racking into a carboy for secondary fermentation.

After 3 weeks fermentation, I stabilized and racked the wine into one gallon bottles waiting to be cleared for bottling.

I let the cherry wine to age in multiple gallon bottle jars hidden somewhere for approximately one year and half.

 

I thought, the temptation of opening a bottle of wine is far greater than opening a whole gallon jar to pour in to a glass. Yeah! It worked.

 

And after waiting for about a year, this cherry wine did not disappoint. It came out full-bodied sweat and tart at the same time, full of complex to the mature palate.

 

 

 

 

Bottling the cherry wine

 

Put the corks on the bottles using bottle corker  

 

Apply shrink capsules using heating gun

             

Put labels on the bottles

What is more elating than print your own labels and slap them on your first home-brew wine bottles?

 

Priceless!

 

I have been happily brewing ever since I have been betten by the brewing bug.

 

How happy?

 

Just happy as the classic, “You don't look your age!” compliment.

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