How to Make Wild Cherry Wine (1 UK Gallon Recipe)

Wild cherry wine is made from small, often dark hedgerow cherries such as bird cherries or small sour wild varieties. Compared to sweet cherries, wild cherries are more acidic, more tannic, and far more aromatic. This produces a deeper, more structured wine with a slightly rustic edge when young, which mellows beautifully with age.

Because wild cherries are smaller and less fleshy, they require more fruit by weight to extract enough flavour and body.

Wine Profile

• Style: Medium to full-bodied hedgerow fruit wine

• Colour: Deep ruby to dark garnet

• Body: Medium to full

• Sweetness: Dry (can be back-sweetened)

• Acidity: Medium to high

• Alcohol: 11.5–13% ABV

• Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

• Difficulty: Intermediate

Harvest Calendar

• Harvest Season: July – September (UK, depending on species)

• Best Picking Time: Fully ripe, dark coloured fruit, slightly soft

• Suitable for Freezing: Yes (recommended)

• Best Source: Hedgerows, woodland edges, rural lanes

Ingredients

• 5–6.5 lb (2.3–3.0 kg) wild cherries (stoned if possible)

• 2.25–2.75 lb (1.0–1.25 kg) white sugar

• Water (to make up to 1 UK gallon / 4.5 L total volume)

• 1 tsp yeast nutrient

• ½ tsp pectic enzyme

• 1 Campden tablet (optional, recommended for fresh fruit)

• Wine yeast (half packet recommended):

  • Lalvin 71B (best for softening acidity)

  • Lalvin D47 (adds body and structure)

  • EC-1118 (very dry, strong ferment)

Optional Ingredients

• ½ tsp wine tannin (optional — usually not required)

• Juice of ½ lemon (only if fruit is unusually low acid)

• 1 cinnamon stick (light spice note)

• Small piece of orange peel (adds aroma complexity)

Preparation

1. Wash fruit carefully to remove debris.

2. Remove stems and any unripe or damaged berries.

3. If possible, stone the cherries — though with very small wild cherries this may not always be practical.

4. Freeze fruit overnight if available to improve juice extraction.

5. Lightly crush fruit using a masher or clean hands.

6. Place crushed fruit into a sanitised fermentation bag in the primary fermenter.

Making the Must

1. Dissolve sugar in approximately 2.5 litres of boiling water.

2. Pour hot sugar solution over the fruit.

3. Add cool water to reach 1 UK gallon (4.5 L total volume).

4. Allow to cool below 25°C (77°F).

5. Add:

   • Pectic enzyme

   • Yeast nutrient

   • Crushed Campden tablet (if used)

6. Cover and leave for 24 hours if Campden was added.

Primary Fermentation

1. Add yeast and stir thoroughly.

2. Stir once or twice daily to break up the dense fruit cap.

3. Keep fruit submerged to maximise extraction.

4. Ferment for 5–7 days at 18–22°C.

Wild cherry must is often darker and more aromatic than cultivated cherry must, with noticeable tannic structure early in fermentation.

Transfer to Secondary

1. Lift fruit bag and allow to drain naturally — do not squeeze.

2. Siphon liquid into a sterilised demijohn.

3. Fit airlock.

4. Top up with cooled boiled water if needed.

Secondary Fermentation

Allow fermentation to complete over 4–6 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

Once fermentation has finished:

• Allow to clear for 2–3 months

• Rack if necessary

• Bottle when bright and stable

Wild cherry wine benefits significantly from aging:

• Minimum aging: 6–9 months

• Ideal aging: 12–18 months

• Peak drinking: 2+ years

Expected Results

• Original Gravity: 1.090–1.100

• Final Gravity: 0.995–1.000

• Alcohol: 12–13.5% ABV

Tips for Better Wild Cherry Wine

• Wild cherries vary significantly in flavour — mix batches if possible for balance.

• Freezing fruit greatly improves extraction and colour.

• If stones cannot be removed, avoid long contact time to reduce bitterness risk.

• 71B yeast is ideal for softening sharp acidity.

• The wine will taste rustic and slightly harsh when young — aging is essential.

• Small additions of orange peel can lift aroma without overpowering the fruit.

About Wild Cherry Wine

Wild cherries have been foraged in Britain for centuries, often from hedgerows and woodland edges. Unlike cultivated sweet cherries, wild varieties tend to be smaller, sharper, and more complex in flavour, making them particularly suitable for structured country wines.

Historically, wild cherry wines were made in rural households where foraged fruit was combined with sugar and stored through winter months. Their natural acidity and tannin give them a depth more similar to red grape wines than most soft fruit wines.

Serving Suggestions

• Serve slightly cool (12–14°C)

• Pairs well with game, roast meats, and mature cheeses

• Excellent with dark chocolate desserts when slightly sweetened

• Works well as a winter wine when aged

Storage & Aging

• Improves significantly for up to 3 years

• Store in a cool, dark place

• Best drinking window: 12–36 months

• Do not rush consumption — aging transforms the wine

Frequently Asked Questions

Do I need to stone wild cherries?
Not always, but it is recommended where practical.

Why is my wine very tart?
This is normal — wild cherries are high in acid and need aging.

Can I mix wild and sweet cherries?
Yes, this produces a well-balanced hybrid wine.

Can I use frozen wild cherries?
Yes — often better than fresh.

Why is the wine so dark?
Wild cherries naturally produce deep-coloured wines