Chokecherry Wine

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   Hi, Cinde -

The setting time for this is something I am still working on, a bit; having said that, as long as the wine is protected from oxidation, it can be quite a while. As I recall, the original instructions I got were to transfer it to "secondary fermentation," then allow it to sit for 30 days (or so), rack it off the lees, then rack it again every 60 days (or so) until there are no more lees. You should add 1 crushed campden tablet every other racking, to help ward off oxidation, and be sure to keep the wine topped up to the bottom of the neck of the fermenter. This can be done with chokecherry wine, if you already have some, or some other red wine, if necessary. The recipe assumes that you will top off with water, if you absolutely have to and the amount needed is small; however, since I have an older batch of chokecherry wine on hand, I used that and will continue to do so, now that I have a "pipeline" started.

I took a peek at my chokecherry wine last night, and it is clearing beautifully. I did not open or smell it, but I am guessing that it will be ready to bottle before too long, after one more bout of racking and waiting.

Hope this helps -

Ron

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 30 July 2018 at 09:35
	Hi, Cinde - The setting time for this is something I am still working on, a bit; having said that, as long as the wine is protected from oxidation, it can be quite a while. As I recall, the original instructions I got were to transfer it to "secondary fermentation," then allow it to sit for 30 days (or so), rack it off the lees, then rack it again every 60 days (or so) until there are no more lees. You should add 1 crushed campden tablet every other racking, to help ward off oxidation, and be sure to keep the wine topped up to the bottom of the neck of the fermenter. This can be done with chokecherry wine, if you already have some, or some other red wine, if necessary. The recipe assumes that you will top off with water, if you absolutely have to and the amount needed is small; however, since I have an older batch of chokecherry wine on hand, I used that and will continue to do so, now that I have a "pipeline" started. I took a peek at my chokecherry wine last night, and it is clearing beautifully. I did not open or smell it, but I am guessing that it will be ready to bottle before too long, after one more bout of racking and waiting. Hope this helps - Ron
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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 30 July 2018 at 10:27
	A couple of weeks ago, we enjoyed an older bottle of my chokecherry wine while sitting at a campfire and looking at the stars: The wine looked great and tasted great, so I'd say that the basic idea behind this recipe and method works very well, and I expect future batches to only get better! We are heading toward the end of summer; in a month or so, I expect to be out picking quite a few chokecherries so as to lay over a good supply for syrup, jelly and other projects - including, of course, more wine.
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