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Morello Cherry Wine

Getting confident

In season July · makes 4.5 L · target OG 1.090

A summer stone fruit that reinforces the amygdalin rule from plum and quince.

Before you start. Do not crush the stones (amygdalin, as with all Prunus). Remove or strain out every stone before fermenting.

You will need

  • Morello or wild (gean) cherries1.6 kg
  • Sugar1.2 kg
  • Pectic enzymeper dose
  • Red wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Picking it at the right moment

  • Cherry

    Ripe when fully coloured for the variety, glossy and just soft; taste one — morellos and wild geans stay sharp even when ripe.

Method

  1. 1

    Sanitise. Sharp cooking cherries make far better wine than sweet dessert ones.

  2. 2

    The lesson is the stones: like all Prunus, cherry stones hold amygdalin, so do not crush or blend them. Stone the cherries, or crush the flesh gently by hand leaving the stones whole and strain them out before fermenting.

  3. 3

    Crush the stoned flesh under 2.5 L cooled boiled water; add pectic enzyme.

  4. 4

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.090); pitch the yeast and nutrient.

  5. 5

    Ferment on the pulp three days, taking care no broken stones go through, then strain.

  6. 6

    Rack, clear and age a year. A deep, cherry-red wine.

What this one teaches you

  • · Stone fruit handling

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An original MakeWine recipe.