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 the spring is coming . . .
And everything is alright…”
I love Love LOVE cherries.
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 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 almost all the sugar was converted to alcohol.
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.
Since I have stablized the wine, I don't need to back sweeten the wine later.
I have to wait and see the outcome after fully aged, which might take a year or more.
I let this 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 a year and half, 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.