Cherry vina

Recipe file created May 9, 2001. Recept datoteka stvorena 9. svibnja 2001.

I moved to a temperate zone (from the far north of Canada) Sam se preselio u umjerenoj zoni (od krajnjeg sjevera Kanade) last summer. prolog ljeta. This will be the first year I have fresh cherries at my disposal. Ovo e biti prva godina imam svjee trenje su mi na raspolaganju. Here is the recipe I will be trying. Ovdje je recept u biti teak.

Ingredients Sastojci
6 pounds cherries 6 vinje 1 pound raisins 1 groice 5 cups granulated sugar 5 alice kristal-eer 2 campden tablets 2 tablete campden 1 teaspoon nutrients 1 liica hranjivim tvarima 3/4 teaspoon pectic enzyme 3 / 4 liice pektinske

enzima 1 large orange (juice only) 1 veliki narane (sok jedini) 1 package wine yeast 1 paket kvasca vino water vode

Method 1 Metoda 1
Crush cherries. Crush trenjama. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Cilj ovdje je razbiti kou svakog voa kako bi se sok namoiti u vodu, ali ne na tetu kamenje. Place them in the primary fermentor. Upiite ih u primarnoj fermentor. Add enough cold water to cover. Dodajte dovoljno hladne vode da pokrije. Stir in crushed campden tablets and pectic enzyme. Umijeajte u zgnjeen campden tablete i pektinske enzima. Let sit for 2 days. Neka sjesti za 2 dana. Strain fruit, squeezing out as much juice as possible. Soj voe, cijeenje iz koliko je sok to je vie mogue. Add the balance of the ingredients (except yeast) and make up to 1 gallon with water. Dodaj ravnoteu sastojaka (osim kvasca) i napraviti do 1 galon vode. Check the specific gravity. Provjerite specifine teine. It should be between 1.090 and 1.110. To bi trebao biti izmeu 1,090 i 1,110. Add yeast and mix in well. Dodati kvasac i mijeati u dobro. Cover primary fermentor. Cover primarni fermentor. Stir daily for three to five days, until frothing ceases. Promijeati dnevno za tri do pet dana, do pjene prestaje. Put into secondary fermentor and attach airlock. Stavite u srednje fermentor i priloiti plinski rezervoar. Finish as for dry wine or sweet wine below. Zavriti kao i za suho vino ili slatko vino u nastavku.

Method 2 Metoda 2

Remove pits from the cherries, being careful not to damage the stones. Izvadite kotice iz treanja, biti oprezni da ne otetiti kamenje. Place fruit in a large saucepan. Stavite voe u veliki lonac za pirjanje. Add enough cold water to cover. Dodajte dovoljno hladne vode da pokrije. Simmer over low heat (or in a double boiler) for 1 hour. Kuhajte na laganoj vatri (ili u paru) za 1 sat. DO NOT let it boil dry. Ne dopustite da prokljua suho. Strain the pulp out of the juice. Procijedite pulpe od soka. Mix the pulp with some hot water and strain it again. Mix pulpe s nekim toplom vodom i procijediti ponovno. In primary fermentor, combine sugar, orange juice, campden tablets, nutrients and warm juice. U osnovnoj fermentor, kombinirajte eer, sok od narane, campden tablete, hranjivih tvari i toplo sok. Cool to 85'F (30'C). Cool na 85'F (30'C). Add pectic enzyme. Dodaj pektinske enzima. Let sit overnight. Neka sjediti preko noi. Add water to make up to one gallon. Dodajte vode da bi do jedan galon. Add wine yeast. Dodajte vino kvasca. Cover and stir daily for two days. Pokrijte i promijeati dnevno za dva dana. Siphon into secondary fermentor and attach airlock. Sifon u srednje fermentor i priloiti plinski rezervoar. Finish as for dry wine or sweet wine below. Zavriti kao i za suho vino ili slatko vino u nastavku.

Finishing Dorada
For a dry wine , Rack in three weeks and return to secondary fermentor. Za suho vino, stalak za tri tjedna, a povratak u srednju fermentor. Rack again in three months, and every three months until 1 year old. Rack opet u tri mjeseca, a svaka tri mjeseca do 1 godine starosti. Bottle. Boca. For a sweet wine , rack at three weeks. Za slatko vino, stalak na tri tjedna. Add 1/2 cup sugar dissolved in 1 cup wine. Dodati 1 / 2 alice eera otopljenog u 1 aa vina. Stir gently, and place back into secondary fermentor. Lagano promijeajte, i stavite natrag u sekundarne fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Ponovite postupak svakih est tjedana do fermentacije ne i ponovno pokrenuti s dodatkom eera. Rack every three months until one year old. Rack svaka tri mjeseca do jedne godine starosti. Bottle. Boca. Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started. THS vino je najbolje ako moete suzdrati od pijenja za godinu i pol dana od datuma kada je zapoela. NOTE: NAPOMENA: I have two varieties of cherry growing in my backyard. Imam dvije sorte vinje rastu u mom dvoritu. Big, sweet Black Cherries, and a much smaller, yellow with red blush cherry. Veliki, slatki vinje, i mnogo manji, uta s crvenim crvenjeti trenja. Both are pleasant for eating. Oba su ugodne za jelo. Varieties may be combined in one batch of wine, or separate batches made for each variety. Sorte moe se povezati u jednu aru vina, ili zasebne skupine napravio za pojedine sorte. I have not yet decided which way to go. Ja se jo nisu odluili koji put to ii. Since the trees are still in bloom, I have time to decide. Od stabla su jo uvijek u cvatu, imam vremena za odluiti. -- Rox

Cherry Wine
Recipe file created May 9, 2001.

I moved to a temperate zone (from the far north of Canada) last summer. This will be the first year I have fresh cherries at my disposal. Here is the recipe I will be trying.

Ingredients
6 pounds cherries 1 pound raisins 5 cups granulated sugar 2 campden tablets 1 teaspoon nutrients 3/4 teaspoon pectic enzyme 1 large orange (juice only) 1 package wine yeast water Method 1 Crush cherries. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Place them in the primary fermentor. Add enough cold water to cover. Stir in crushed campden tablets and pectic enzyme. Let sit for 2 days. Strain fruit, squeezing out as much juice as possible. Add the balance of the ingredients (except yeast) and make up to 1 gallon with water. Check the specific gravity. It should be between 1.090 and 1.110. Add yeast and mix in well. Cover primary fermentor. Stir daily for three to five days, until frothing ceases. Put into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below. Method 2

Remove pits from the cherries, being careful not to damage the stones. Place fruit in a large saucepan. Add enough cold water to cover. Simmer over low heat (or in a double boiler) for 1 hour. DO NOT let it boil dry. Strain the pulp out of the juice. Mix the pulp with some hot water and strain it again. In primary fermentor, combine sugar, orange juice, campden tablets, nutrients and warm juice. Cool to 85'F (30'C). Add pectic enzyme. Let sit overnight. Add water to make up to one gallon. Add wine yeast. Cover and stir daily for two days. Siphon into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below. Finishing For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle. Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.
NOTE: I have two varieties of cherry growing in my backyard. Big, sweet Black Cherries, and a much smaller, yellow with red blush cherry. Both are pleasant for eating. Varieties may be combined in one batch of wine, or separate batches made for each variety. I have not yet decided which way to go. Since the trees are still in bloom, I have time to decide.