Well, I never planned to be a place to go to for recipes for anything. But this recipe deserves to be out there on the internets! It’s a lovely wine and you can get all the ingredients and equipment on the internets, too. :)
This makes a 3 gallon batch. Although you may end up with a bit more than 3 gallons to start out. That’s good, that gives you extra to top off when you rack it to get rid of sediment. Just be sure to have suitable containers to hold it all. If you need to know what all you need to start out you can check with your local home brew or wine making store.
So, are you ready for the recipe? The most awesome homemade wine recipe ever? You are? Great! Keep reading!
Vyxxan’s Original Cherry Zinfandel Wine Recipe
1 can Alexanders Sun Country Zinfandel Blush
1 can Vintners Harvest Cherry Puree
5 lb sugar
1 teaspoon acid blend
1 cup strong tea
1 tablespoon yeast nutrient
2 campden tablets, crushed and dissolved in 1/2 cup water
2 teaspoons bentonite (see how to use below)
1 pkg Pasteur Red Wine yeast
Good water. I use tap water, but sometimes you need to use bottled water. If your water stinks, use bottled water, okay?
Put the 5 lbs of sugar into a clean and sanitized food grade 6.5 gallon bucket. Mix in the bentonite, dry. Yes, I know this is against directions, but trust me, it’s easier. Add in the other dry ingredients, too, except for the yeast. When the bentonite is well mixed with the dry sugar, go ahead and add the juice and puree out of the cans. Keep mixing and add the water. You probably want to add water until you have about 4 gallons worth of mix. Stir, stir, stir, and dissolve that sugar. Add the crushed campden tablets in their water and the cup of tea, too. Keep stirring. It takes a while to dissolve that much sugar. Everything in the list above should be in the bucket now, except for the yeast! Keep stirring, I know that sugar isn’t dissolved yet! :)
Once the sugar is really dissolved, you can put a clean towel over the bucket. But I actually just put a lid on with an air lock. I do not like to take chances. You need to let the campden tablets do their work for 24 hours or so… not only do they kill wild yeasts, but they get rid of the chlorine in the water. This is good for your wine, so remember this step!
The next day you can pitch the yeast. Maybe you don’t need to wait 24 hours, and with this recipe I don’t actually wait that long, but I want to put it out there for your next wine that may need it. I do a lot of wines with home grown fruit and that all needs the 24 hour wait period. Using sanitized and sulfited juices is different. (augh, is that spelling right?)
Once your yeast is pitched you need a cover again… I still use a bucket lid and airlock. With this recipe you probably don’t need to stir it every day because you used juice and puree and there is no floating fruit cap. It can still have a vigorous ferment! After 24 hours past pitching the yeast you should see a VIGOROUS bubbling out of the airlock and if you don’t it might be in too cold of a place. I just ferment this stuff in the house. In the kitchen, actually, where it’s nice and warm. I only move to a cooler room after the first rack. You do want to see bubbles after 24 hours, though. And you should probably see bubbles for at least a week, okay? AT Least a Week! :) Don’t try to hurry stuff!
After the must (the wine juice we’ve been talking about) has calmed down we need to rack it to a carboy for clearing. I’ve found making wines that most of the fermenting happens in the first week or so… everything after that is just clearing. But sometimes wines will still be foamy when you want to rack. Let them wait until they are ready. You don’ t want to rack a foamy wine into a glass bottle just because you won’t be able to get enough in there. Trust me on this, you can have gallon jugs and wine bottles ready for that extra… but when it comes time to combine all those it’s a PITA! You can’t get the auto siphon into a regular wine bottle so that is a waste of resources. You can try to use a regular siphon and then realize fast why you don’t use that any more. The whole point of siphoning is that you are leaving crud behind that you don’t want in your bottles, or really even in your secondary fermenter. I let the most recent batch of Cherry Zin ferment for 2 weeks before racking again. And most of it was nice and clear except where I bumped the bucket and sucked yeast and such out into my gallon jug.
So, at this point we should have nice clear wine, right? This recipe, well, it clears fast because of not a lot of fruit pulp and that bentonite. But we will wait another few weeks to see if it spits down any more sediment. Rack again if needed, and top off with saved stuff (I’ve got a wine bottle full in the fridge). If you can put the almost ready to bottle wine in a cooler area, that helps with clearing, or so I’ve heard. This is my clearest wine to make so far, so I like it for that AND the flavor.
Now when we are ready to bottle, I like to sweeten this up a bit. But I’m not going to do that again. I can add sugar when I drink it… and that’s nicer for people that like dry wines. This wine is plenty nice dry… it’s awesome dry. But it’s also nice sweetened a bit, too.
Questions on how to do this actual recipe are welcome by email or the comment form. Anyone else, do some research. :) Snarky, aren’t I?