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
WILD CHOKECHERRY WINE (1)
- 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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