4 pounds of fresh cherries (or approximately 1 gallon of store-bought cherry juice)
3 cups water (or more, if needed)
approximately 2 pounds of sugar
directions
if using cherry juice
if not fermenting in the store bought juice container, pour one gallon of cherry juice into your personal 1 gallon container.
use the sweetness calculator to determine how much sugar to add and juice to remove. removing juice is necessary to give the wine enough room to breathe without bubbling over while fermenting.
once calculated, mix in appropriate amount of sugar and remove appropriate amount of cherry juice for headroom.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
if using fresh cherries
pit and halve cherries.
add your fruit to your pot/blender, along with your water and sugar.
blend/boil until completely dissolved.
strain before moving to gallon container and (if you boiled the cherries) let sit for about 15 minutes to reach room temperature.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
final instructions
move to the fridge for 48 hours.
after 48 hours in the fridge, pour wine off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
store your wine in the fridge to keep chilled and fresh.
