Two Chokecherry Wine Recipes
Chokecherry Wine Recipe #1
- 3 pounds chokecherries
- 10 ounces red grape concentrate
- 1 gallon water
- 2 1/2 pounds corn sugar OR 2 1/4 pounds white sugar
- 1/2 teaspoon Campden tablets
- 1/2 teaspoon pectinase
- 1 yeast pack for red wine
- The starting standard gravity is 1.090 - 1.095. The starting acid is 4.5 grams per liter.
- Remove stems and leaves.
- Crush berries, add sugar and ½ teaspoon Campden tablets
- Add 1/2 gallon boiling water and stir to dissolve the sugar.
- Add 1/2 gallon cold water.
- Add pectinase and yeast.
- Adjust acid (Use an acid kit and a packaged acid mixture)
- Ferment for 3 days MAXIMUM. The specific gravity should be down to 1.030.
- Remove pulp and squeeze out juice.
- Add grape concentrate.
- Ferment several more days.
- Rack to secondary and finish fermentation The specific gravity should be 1.000.
- Rack again and age without oxygen contact.
- Rack before bottling or filter.
NOTE: The grape concentrate adds needed body and the pectinase is an enzyme that destroys pectin. Pectin is good for jelly but not for wine. Good luck!
Chokecherry Wine Recipe #2
Makes one gallon, but recipe can be multiplied. One pack of yeast is good for up to 5 gallons. This makes a nice deep red, dry wine. Not bitter, not sweet.
- 2 pounds chokecherries
- 1 gallon water
- 1 pound raisins
- 2 1/2 pounds sugar
- 1 Campden tablet
- 1 teaspoon yeast nutrient
- 1/2 teaspoon acid blend
- 1/2 teaspoon pectic enzyme
- 1 package wine yeast (Montrachet preferred)
- Pick fruit when ripe (black purple). Wash and remove stems, leaves, and bruised fruit.
- Mash cherries. Pits are too big to remove but be careful not to break them as they are bitter.
- Put the pulp in a nylon straining bag and squeeze out juice into primary fermenter.
- Put bag (tied closed) in primary fermenter with all ingredients EXCEPT YEAST.
- Wait 24 hours, then add yeast and cover. Specific gravity should be about 1.090-1.095.
- Check daily and push pulp bag down into the juice and squeeze it a little to help juice extraction.
- At specific gravity 1.030, take out pulp bag, squeeze out all juice and siphon into a glass fermenter.
- Leave in secondary fermenter for 3 weeks or until specific gravity is 1.000.
- Rack into clean carboy and age for at least 2 months before bottling.