Choke Cherry Wine Recipe #1
3 lb choke cherries
10 oz (300 ml) red grape concentrate
1 gal (4.54 l) water
2.5 lb (1.1 kg) corn sugar OR 2.25 lb (1.0 kg) white sugar
0.5 tsp campden tablets (a pinch of sodium metabisulphite)
0.5 tsp pectinase
yeast pack for red wine
starting SG 1.090 - 1.095
starting acid 4.5 g/liter
Process:
Remove stems and leaves. Crush berries and add sugar, and
metabisulphite.
Add 0.5 gal. boiling water and stir to dissolve the sugar. Add 0.5 gal cold water.
Add pectinase and yeast.
Adjust acid (Use an acid kit and a packaged acid mixture)
Ferment for 3 days MAX.
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 (SG=1.000)
Rack again and age without oxygen contact.
Rack before bottling or filter.
I hear this is a pretty good recipe. 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!
Choke Cherry Wine Recipe #2
I've been told this recipe always produces good results! 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 lbs. Chokecherries
1 gallon water
1 lb Raisins
2 1/2 lbs. sugar
1 Campden tablet
1 tsp. Yeast Nutrient
1/2 tsp. Acid Blend
1/2 tsp. Pectic Enzyme
1 pkg. 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.
Put bag (tied closed) in primary with all ingredients EXCEPT YEAST.
Wait 24 hours, then add yeast and cover.
SG 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 SG 1.030 take out pulp bag, squeeze out all juice and siphon into a glass fermenter.
Leave in secondary for 3 weeks or until SG is 1.000.
Rack into clean carboy and hold for at least 2 months before bottling.
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