Name: Cherry and Mixed Berry Wine
Yield: 4.5 litres
Ingredients: 1 kg cherries; 500 g raspberries; 500 g blackberries; 1 kg sugar; 4.5 l water; 1 tsp acid blend; 1 tsp pectic enzyme; 1 campden tablet; 1 tsp yeast nutrient; 1 sachet Lalvin 71B

About this recipe

Easy homemade cherry and mixed berry wine recipe for one demijohn (1 gallon). The cherries and berries kit favourite, made with actual fruit.

Ingredients

cherries1 kg

raspberries500 g

blackberries500 g

sugar1 kg

water4.5 l

acid blend1 tsp

pectic enzyme1 tsp

campden tablet1

yeast nutrient1 tsp

sachet Lalvin 71B1

Method

1

Destone the cherries and mash all the fruit together in a sterilised bucket

2

Dissolve the sugar in hot water, cool, and pour over the fruit

3

Add the acid blend, pectic enzyme and a crushed campden tablet, cover and leave 24 hours

4

Add the yeast and nutrient

5

Ferment 5 to 7 days, stirring daily

6

Strain into a demijohn, top up to 4.5 litres and fit an airlock

7

Ferment out for 2 to 5 weeks

8

Rack off the sediment

9

Age at least 6 months before drinking

Brewer's notes

This is the one for the freezer drawer, the odds and ends of cherries, raspberries and blackberries that never became anything else. Keep cherries to about half the fruit and destone them. Frozen supermarket mixed berries work fine and are often cheaper than fresh. More forgiving than any single fruit wine, the blend hides sins. Dry with 71B; sweeten if you like.

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