Sweet Cherry Wine
Sweet cherries have been enjoyed in Britain for centuries, particularly in orchard-growing regions. While sour cherries are more commonly associated with traditional European winemaking, sweet cherries produce a gentler, more approachable country wine with soft fruit character. Because they are naturally lower in acidity than many hedgerow fruits, cherry wines tend to be smoother and earlier-maturing, making them popular with beginners and those who prefer lighter fruit wines.
At a glance
About this wine
Sweet cherries have been enjoyed in Britain for centuries, particularly in orchard-growing regions. While sour cherries are more commonly associated with traditional European winemaking, sweet cherries produce a gentler, more approachable country wine with soft fruit character.
Because they are naturally lower in acidity than many hedgerow fruits, cherry wines tend to be smoother and earlier-maturing, making them popular with beginners and those who prefer lighter fruit wines.
Ingredients
- 4.5–5.5 lb (2.0–2.5 kg) sweet cherries (stoned)
- 2.0–2.25 lb (900 g–1.0 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 overall balance)
- Lalvin D47 (enhances body and fruit)
- EC-1118 (very dry, neutral profile)
Optional Ingredients
- ½ tsp wine tannin (optional — improves structure slightly)
- Juice of ½ lemon (only if cherries are very sweet and low acid)
- 1 vanilla pod (light aromatic variation)
- 1 cinnamon stick (very subtle spice note)
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash cherries thoroughly.
- Remove all stems.
- Stone the cherries carefully (highly recommended to avoid bitterness from pits).
- Lightly crush the fruit using clean hands or a masher.
- Place crushed cherries into a sanitised fermentation bag inside the primary fermenter.
- If using frozen cherries, thaw completely before use.
Method
- Dissolve sugar in approximately 2.5 litres of boiling water.
- Pour hot sugar solution over the fruit.
- Add cool water to reach 1 UK gallon (4.5 L total volume).
- Allow to cool below 25°C (77°F).
- Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
- Cover and leave for 24 hours if Campden was added.
- Lift and drain the fruit bag without squeezing.
- Siphon liquid into a sterilised demijohn.
- Fit airlock.
- Top up with cooled boiled water if required.
Fermentation notes
Primary Fermentation
Add yeast and stir thoroughly.
Stir once or twice daily.
Keep fruit cap submerged gently.
Ferment for 4–6 days at 18–22°C.
Cherry fermentations are often quite aromatic, with a noticeable fruity aroma even during early fermentation.
Secondary Fermentation
Allow fermentation to complete over 3–5 weeks.
Rack once sediment forms (around 1–2 cm).
Clearing & ageing notes
Once fermentation has finished
Allow to clear for 1–2 months
Rack if needed
Bottle when bright and stable
Sweet cherry wine does not require long aging compared to darker hedgerow wines.
Minimum aging: 3–6 months
Ideal aging: 6–12 months
Peak drinking: within 1–2 years
Tips & notes
Tips for Better Sweet Cherry Wine
- Always remove stones — they can release bitter almond-like compounds.
- Frozen cherries often give better colour and flavour extraction.
- 71B yeast enhances fruitiness and helps round the acidity.
- Cherry wine is naturally light — avoid over-tannin additions.
- A small amount of backsweetening after fermentation often improves balance significantly.
- Do not over-ferment on the fruit — cherries extract flavour quickly.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Pairs well with poultry, pork, and light desserts
- Excellent with cheesecake or almond-based desserts
- Can be enjoyed young as a fresh fruit wine
Storage & ageing
- Best consumed within 1–2 years
- Store in a cool, dark place
- Does not require long aging
- Avoid excessive oxidation due to lighter body
FAQs
Can I use frozen cherries? Yes — they often improve flavour extraction.
Do I need to remove stones? Yes, strongly recommended for safety and flavour.
Can I make it sparkling? Yes, but only after full fermentation and proper stabilisation.
Why is my cherry wine pale? This is normal with lighter cherry varieties.
Can I mix cherries with other fruit? Yes — raspberry and blackberry both work well