Chokecherry Wine
I have lost the original recipe, but I have the proportions recorded from years past.
Weigh the berries according to the size of container that you are using and place in vessel. I made up the following spreadsheet to help in the process.
Lbs Berries
Lbs Sugar
Cups Water
Yeast Nutrient
Acid Blend
Approximate size container required
Tablespoons
Tablespoons
8
4.50
40
1.2
1.2
9
5.06
45
1.35
1.35
10
5.63
50
1.5
1.5
11
6.19
55
1.65
1.65
12
6.75
60
1.8
1.8
20 liter pail
13
7.31
65
1.95
1.95
14
7.88
70
2.1
2.1
15
8.44
75
2.25
2.25
16
9.00
80
2.4
2.4
17
9.56
85
2.55
2.55
18
10.13
90
2.7
2.7
19
10.69
95
2.85
2.85
20
11.25
100
3
3
10 US Gallon crock (37.9 liters)
21
11.81
105
3.15
3.15
22
12.38
110
3.3
3.3
23
12.94
115
3.45
3.45
24
13.50
120
3.6
3.6
Add the sugar according to the table. To break the skins on the chokecherries and form a berry-sugar ‘paste’, I have used in past various methods, from foot stomping to hand mashing to renting a grape press to using a hand mixer … and this year, I bought a $10 Richard Hexomixer Paint Mixer at Co-op Hardware for my 3/8” drill and used it with good success.
Add the required amount of boiling water to the container and stir thoroughly.
Cover container loosely and wrap a blanket or comforter over the container(s).
Wait 48 hours and siphon/strain liquid into a fermentor.
Add the required amount of acid blend and yeast nutrient. Then add a package of wine yeast to each container.
Depending on the ambient temperature, you may get a lot of frothing, so don’t fill your fermentor too full as the ‘wine’ will come up through the airlock.
After fermentation slows/stops, rack to a carboy and leave until the wine matures. I would leave it 2-3 months as a minimum as the wine gets better with age.
Bottle and enjoy.
I have lost the original recipe, but I have the proportions recorded from years past.
Weigh the berries according to the size of container that you are using and place in vessel. I made up the following spreadsheet to help in the process.
Lbs Berries
Lbs Sugar
Cups Water
Yeast Nutrient
Acid Blend
Approximate size container required
Tablespoons
Tablespoons
8
4.50
40
1.2
1.2
9
5.06
45
1.35
1.35
10
5.63
50
1.5
1.5
11
6.19
55
1.65
1.65
12
6.75
60
1.8
1.8
20 liter pail
13
7.31
65
1.95
1.95
14
7.88
70
2.1
2.1
15
8.44
75
2.25
2.25
16
9.00
80
2.4
2.4
17
9.56
85
2.55
2.55
18
10.13
90
2.7
2.7
19
10.69
95
2.85
2.85
20
11.25
100
3
3
10 US Gallon crock (37.9 liters)
21
11.81
105
3.15
3.15
22
12.38
110
3.3
3.3
23
12.94
115
3.45
3.45
24
13.50
120
3.6
3.6
Add the sugar according to the table. To break the skins on the chokecherries and form a berry-sugar ‘paste’, I have used in past various methods, from foot stomping to hand mashing to renting a grape press to using a hand mixer … and this year, I bought a $10 Richard Hexomixer Paint Mixer at Co-op Hardware for my 3/8” drill and used it with good success.
Add the required amount of boiling water to the container and stir thoroughly.
Cover container loosely and wrap a blanket or comforter over the container(s).
Wait 48 hours and siphon/strain liquid into a fermentor.
Add the required amount of acid blend and yeast nutrient. Then add a package of wine yeast to each container.
Depending on the ambient temperature, you may get a lot of frothing, so don’t fill your fermentor too full as the ‘wine’ will come up through the airlock.
After fermentation slows/stops, rack to a carboy and leave until the wine matures. I would leave it 2-3 months as a minimum as the wine gets better with age.
Bottle and enjoy.