Saturday, 3 January 2015

Chokecherry Wine (4L)

Chokecherry Wine (4L) - August 30, 2014

2 Cups chokecherry juice (from 1L chokecherries)
1 kg sugar
Water to fill jug
champagne yeast

Boil chokecherries with just enough water to cover.  Mash.  Hang and drain over night.

Pour juice into 4L carboy.  Add sugar.  Mix well.  Top with water.  Add 1 packet champagne yeast.  Fit airlock.

Jan 2, 2015 - Racked.  Taste tested.  Sweet, mild, cherry flavour.    8% alcohol.  Topped with water.  Reset air lock.

Based on Jack Keller’s Choke Cherry Wine


  • 2-1/2 lbs fresh wild chokecherries
  • 2-1/2 lbs finely granulated sugar
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/4 tsp grape tannin
  • 7 pints water
  • 1 tsp yeast nutrient
  • 1 crushed Campden tablet
  • Champagne or Sauterne wine yeast
Pick only ripe berries. Destem and destone berries, put in blender with one cup of the water and chop. Pour into nylon straining bag, tie and put in primary with half the sugar and the remianing water, acid blend, tannin and crushed Campden tablet. Stir well to dissolve sugar, cover primary and let stand 12 hours. Add pectic enzyme and let stand another 12 hours. Add yeast, stir and cover again. Gently squeeze bag twice daily to extract juice. After seven days, drain bag and squeeze well to extract as much juice as you can. Add remaining sugar and stir well to dissolve, then pour into secondary and fit airlock. Use dark fermenter or wrap brown paper around secondary to preserve color. Ferment 30 days, rack, rack again in two months and again after additional two months. If you are going to sweeten, add stabilizer, wait 10 days, then add no more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass or store in dark place. May taste in six months, but best aged a year. [Adapted from Dorothy Alatorre's Home Wines of North America]

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