Will make 6 gallons

• 18 lbs Sweet red cherries (crushed and pits removed)
• 1 quart White grape concentrate
• 8 lbs Sugar
• 8 ½ tsp Acid blend
• 7.5 quarts Hot water
• 2 ½ tsp Yeast nutrient
• 2 ½ tsp Pectic enzyme
• 2 ½ tsp Liquid tannin
• ¼ tsp Potassium metabisulphite
• 10 quarts Cold water
• 1 package Red Star Pasteur Red yeast
• 1 package Super Kleer fining agent
• ¼ tsp Potassium metabisulphite
• 10 oz Wine conditioner 

Instructions

1. Crush the cherries and place them in a straining bag
2. Put the bag in the primary fermenter
3. Add the white grape concentrate
4. Add the hot water, sugar, and acid blend.
5. Stir until all the sugar is dissolved.
6. Add the next 5 ingredients. Mix well.
7. Use your hydrometer to check the specific gravity of the must. It should be around 1.070.  If it is below 1.07, add more sugar.
8. Leave the must set for 24 hours.
9. When the must is at 75°F, pitch the yeast.
10. Cover the fermenter and keep in a warm place (75°F).
11. Stir twice daily to keep the floating fruit moist.
12. When the SG reaches 1.020, after about 6 days, squeeze the straining bag as dry as possible into the fermenter. Discard the pulp.
13. Rack into a clean and sanitized carboy, top up with cold tap water and attach bung and airlock.
14. Move to a cooler spot, one that is 65°F.
15. After 10 days, or at SG 1.000, whichever comes first, rack into a clean and sanitized carboy. Top with cold water if needed.
16. After 3 weeks, rack into a clean and sanitized carboy.
17. Add the Super Kleer per package instructions, and top with cold water if needed. Let rest for 10 days.
18. Rack into a clean and sanitized carboy.
19. Filter if desired.
20. Add ¼ tsp potassium metabisulphite (dissolve first in ¼ cup wine) and stir well.
21. Age in carboy 1 month.
22. Add wine conditioner to sweeten to taste and bottle.
23. Age in bottles 5 months.

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