-Details- 2022 and 2023  More Recent details here

Boil one gallon (3.79 L) of water and dissolve two pounds (1020g) of sugar.  Turn off heat once sugar is dissolved.

In a sanitized mesh bag within sanitized primary fermenter (plastic bucket) add:

• Four pounds (453 grams) frozen whole pitted sweet cherries and half the sugar water.
  • Gently smash/smush cherries with potato masher.
  • Add the rest of the sugar water.  Allow to cool below 80ºF (27C) if necessary.
• In 100 mL water mix  ingredients below. Then add to must
  • Tannin - 0.4g  (1/8 tsp)
  • Acid Blend-  7.7g  (2 tsp)
  • Pectic Enzyme  1g  (1/2 tsp)
  • Potassium Metabisulphite (KMB) -  0.23g
  • Yeast nutrient- 3.8g  (1 tsp)
• Check Specific Gravity (SG) with hydrometer.  Should be at or just under 1.090.  (Anything between 1.090-1.085 is OK)  Adjust by adding water or sugar if necessary.  
  • Adding sugar increases SG
  • Adding water decreases SG
•  WRITE DOWN STARTING SG in your notes. 
• Cover and Wait 24 hours.
• Add yeast- Lilvin RC 212 or Red Star Pasteur Red following package instructions.  
• Once fermentation has begun stir once /day.
• Rack into sanitized secondary carboy(s) once SG is below 1.030 and above 1.010.  You will have about 1.5 gallons (5.6 L) of must.
  • Gently squeeze or drain mesh bag to obtain as much juice as possible without solids.
  • Top off carboy(s) with water and seal with airlock.
    • If using more than one carboy it is easier and gives a more consistent result, if you rack into a larger container mix and then add to individual carboys.
    • Add immediately after mixing so must is consistent in both carboys.
• Set aside until fermentation stops.  SG should be under 0.998.
• Rack two - four more times to clarify.  Wait 3-4 weeks between rackings. Optional add 0.2g KMB at last racking.
• Bottle
  • Before bottling consider back sweetening.  The recipe called for sweet cherries but the sugar has been removed in the fermentation process. Your wine is dry.   It's a matter of personal choice.
    • Add sugar and water with Potassium Metabisulfite and  Potassium Sorbate to your must. 
      • If you don't use the additives there is a reasonable chance your wine will ferment in the bottle and have a fizzy taste, blow out the cork or break the bottle.
      • Add Potassium Metabisulfite (KMB) at 0.2-0.23grams/gallon (3.8 liters)
      • Add Potassium Sorbate at 1 - 1.25 grams/gallon (3.8 liters)
      • Heat a little water (1-2 cups (300-500 mL),  dissolve sugar and allow to cool to room temp.
        • Off dry- Dissolve 100g sugar
        • Med sweet- Dissolve 300g sugar 
        • Experiment with this to your taste.

Allow to age 3-6 months at room temperature away from light.

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• 09/06/2022- Starting SG 1.090
• 09/08/22- SG 1.073
• 09/09/22- SG 1.055
• 09/11/22- SG 1.010   ABV 10.8   Racked into two gallon container. Added 0.1g KMB . Racked into two carboys (one gal and half gal)
• 09/26/22-Racked  SG 0.994  
  • Added 100g sugar solution
  • 0.1g KMB
  • 0.2g Potassium Sorbate (Should have added more -1g- lost two bottles to cork explosions it's a bit fizzy.)
• 10/09/22- Racked into container and bottled. SG 0.993  ABV=13%  (A bit on the high side.   {7 - 750mL bottles}