Cherry Wine Recipe
Cherry Season is upon us!
As you gaze upon rows and rows of fresh cherry cartons at your farmer's market (we're lucky to live in the fruit belt!) or store, you may start considering the possibilities.
Cherry jam and cherry pie are the usual go-tos, but what if you're looking for something a little different? A more long-game project, perhaps?
Consider making some cherry wine!
As I've covered in my series on making wine at home:
... wine making is pretty straightforward, once you've learned the basic concepts and have a bit of fairly basic equipment.
- You get some fruit, some sugar, and some yeast
- You let the yeast go to town on the fruit and sugar (in a sanitized bucket!), vomiting out alcohol
- The fruit pulp and yeast waste settle to the bottom of the bucket, leaving you with beautiful clear wine on top.
- You get the wine off that waste, and into a sanitized jug.
- You let it do its thing for a bit, before moving it over to a new clean jug.
- You wait.
- You have wine!
The fun thing with cherry wine is that your wine can vary wildly from batch to batch, based on the fruits you use.
Black cherries will make a deeper, darker wine.
Red cherries will make a lighter, brighter red wine, as pictured in this post.
Rainier cherries will make a white or blush wine.
Frozen cherries - thawed - of any variety will give up their juices easier than fresh fruit, as a general rule.
Note: If you're using fresh cherries, I HIGHLY recommend getting a cherry pitter, if you don't already have them. Even if this batch of wine is the only time you'll ever be pitting cherries, it's worth the investment - makes life so much easier. This one is the model we have, I love it!
In addition to the colour differences, the flavour profile will be a bit different between them. Additionally, the sweetness of the variety used - and the ripeness - will impact the final wine:
Assuming the same level of ripeness, the various types of cherries have different sweetness (and acid!) levels. In general, Rainier tends to be the sweetest, followed by black cherries, followed by red.
Individual varieties in each of those categories can be exceptions to that rule, of course.
Then, there's the matter of ripeness. Cherries that are more ripe have a higher sugar content than less-ripe cherries.
When making wine, sugar comes from two sources - the cherries themselves, and the sugar you add. I recommend only tweaking the added sugar, in customizing your wine - ripe cherries have better flavour, and their juices are more readily available. You should always use the ripest cherries you can.
If you're looking to make a wine that's more on the dry side, you can always cut back the added sugar. I wouldn't recommend using less-ripe cherries as a way of aiming for a dry wine.
In addition to the sweetness of the finished wine, the amount of sugar your start with also contributes to the final alcohol level - ABV - of the wine. The other determining factor there is:
You can choose your yeast variety to customize the alcohol content of your wine.
Some yeast are more robust, and can survive in a higher alcohol environment. These yeasts - such as champagne yeast - will eat up more of the sugars in the mix, and produce more alcohol.
Some yeast are less robust, and will die off faster, as their environment becomes more alcoholic. These yeasts - such as a sweet mead yeast - basically deactivate before they've made the wine super high ABV, or super dry.
Of course, this depends on your Cherry Wine Recipe to an extent, as well. A recipe that starts out with less sugar and uses a less robust yeast will not necessarily turn out sweeter than a wine that starts out with more sugar and uses a more robust yeast.
Isn't wine making fun? 🙂
Another consideration: No matter what kind of yeast you use, you can keep an eye on things, sampling every once in a while (sanitized equipment!), and just prevent the yeast from continuing to multiply, when the wine reaches the sweetness/dryness level that you want. This is called "stabilization", and is usually achieved through the addition of potassium sorbate. (1/2 tsp per gallon of wine)
For this particular Cherry Wine Recipe, we're aiming for a mid-sweet wine. Not too dry (Dry fruit wines don't tend to taste like the fruit used, IMHO), and not TOO sweet. Again, this will depend on the fruit used - just have some fun with it!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
More Wine Recipes
While you've got your Homemade Cherry Wine fermenting away, why not consider putting a batch of something else on, to occupy your wait time?
Here are a few of my other wine recipes:
Homemade Banana Wine Recipe
Homemade Blackberry Recipe
Homemade Blueberry Recipe
Homemade Clementine Mead Recipe
Homemade Cranberry Clementine Christmas Wine Recipe
Homemade Faux Lingonberry Wine Recipe
Homemade Hard Apple Cider Recipe
Homemade Mango Wine Recipe
Homemade Mint Wine Recipe
Homemade Newfoundland Partridgeberry Wine Recipe
Homemade Strawberry Wine Recipe
Homemade Watermelon Wine Recipe
ANYWAY. Let's get to that recipe, shall we?
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!