The table below gives the quantities of fruit and other ingredients needed to make specific types of fruit wine. Wash fruit, remove stones and bruised parts. Weigh/measure fruit. Chop, smash, or crush fruit and strain into primary fermentor. Keep all pulp in straining bag (if required), tie and put into fermentor.
Three 1 gallon jugs (recycled Carlo Rossi jugs work very well) Notes: You will also want to wash up used wine bottles, invest in a couple of new corks and a corker if you plan on bottling any wine. The recipe below is for one gallon of fruit wine, which amounts to approximately five 750 ml bottles of wine.
Makes one gallon of clear choke cherry wine. Use only sound ripe fruit and remove stems and leaves. Crush cherries, but do not break pits and put into straining bag. Put bag of crushed fruit into large pot and cover with 1 gallon of water. Bring to a boil, cover and remove from heat.
Make sure your fruit has been in the freezer for at least three days before beginning the process. Bring your water to a boil and add the sugar. Take the fruit out of the freezer, place in a three gallon crock while you are waiting for the sugar water to boil. CAREFULLY pour the boiling sugar water over the frozen fruit in the crock.