What’s Happening in the Home Winery: May 2022

Michael writing here.

Sometimes I get the Itch – the Itch that says “Make Wine” – even when there are no fresh grapes. There are kit wines, but that’s another post. So, what do I do?

photo of cherries becoming wine
Cherries in process

Find a fruit that will make a tasty wine even in a small batch of a few gallons and are relatively cheap to buy. This year, I am making a batch of cherry wine for the first time in 15 years or so. Why so long? No reason really, except that there is a bit of work involved that I wasn’t interested in pursuing before.

What work? Sorting cherries to get rid of any damaged or moldy fruits. Removing pits. Manually squishing them. Adding enough water to cover them in the clean and sterilized bucket. Measuring sugar, acid and and preparing whatever additions of sugar, acids and nutrients to bring the numbers up to allow the yeast to ferment. Grapes are the only fruit that can produce enough sugar to ferment on their own. All other fruits require some assistance in additives of sugar, acid, and nutrients. Anyone telling you their fruit wines are native ferments are liars. There – I said it.

What kind of wine will this make? Maybe a dessert wine or perhaps a sparkling wine for later summer or fall enjoyment. Right now, I can go either way but that will change with a couple of decisions over the next few days.

I’ll keep you informed as to what I decide.

Please tell us what you think.

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