Chokecherry Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Chokecherry Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Chokecherry Wine Recipe’s in the world.
- 2-1/2 lbs ripe wild chokecherries
- 1/2 pint red grape concentrate
- 2-1/4 lbs granulated sugar
- 1 tsp acid blend
- 1/2 tsp pectic enzyme
- 7-1/4 pints boiling water
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- 1 pkg EC-1118 Wine yeast or other wine yeast
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
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 sheet, and wait 2-3 hours. Crush berries by hand, being careful not to break pits.
Add remaning ingredients except pectic enzyme and yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.
Pour more water into carboy bringing the content in the carboy to a gallon.
After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.
Wait 24 hours, then you will add your prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the raspberry wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.