Chokecherry Wine

Recipe is for 1 or 5 gallons of wine

                                     1 gallon              5 gallon

Chokecherries                   3 lb                 15 lb
Water                               1 gallon           5 gallons
White granulated sugar      2 1/4 lbs         12 1/2 lbs
Yeast nutrient                    1/2 tsp            2 1/2 tsp
Pentic enzyme.                  1/2 tsp.           2 1/2 tsp
Campden Tablets(crushed) 2                     10
Red grape concentrate.      10 oz               50 oz
Wine yeast           Burgundy or Beaujolais

Starting Specific Gravity should be 1.090 - 1.095        Acid 4.5 g/l

If using a liquid yeast make a starter 2-3 days in advance

1. Use only sound fruit and remove stems and leaves. Crush fruit and put all

ingredients except wine yeast, water and pectic enzyme in primary fermentor.

2. Add 1/2 quantity of water (hot), stir to dissolve sugar.

3. Add balance of water (cold) and pectic enzyme and cover with a plastic sheet.

4. When must is 21 - 23 degrees C or 70 to 75 degrees F add yeast.

5. Stir must daily. Ferment 4-5 days or until S.G. Is 1.030.

6. Strain out pulp through nylon straining bag and press.

7. Siphon into carboys or gallon jugs and attach fermentation locks.

8. Rack in 10 days and again in one month. If necessary, fine with recommended Finings. When wine is clear and stable, Bottle.

 

For Chokecherry/Saskatoon berry blend use 1/2 Saskatoon berries