Yeast plays a vital role in winemaking, acting as the catalyst that converts the sugars in the cherries into alcohol and carbon dioxide through the process of fermentation. This transformation is not just about alcohol production; it's also about developing the wine's flavor, aroma, and texture.
Understanding the various yeast options and their respective attributes allows winemakers to tailor the fermentation process to their specific goals, ultimately resulting in a cherry wine that truly expresses the essence of the fruit and meets the maker's vision.
Lalvin EC-1118O
Lalvin EC-1118 is renowned for its robustness and adaptability. It's a fast-acting yeast, capable of fermenting quickly and efficiently, which is particularly useful in environments with less control over fermentation conditions. Its high alcohol tolerance of up to 18% makes it a champion for creating stronger wines, a characteristic often sought after in cherry wine production.
Red Star Premier Rouge
Given its proficiency in accentuating fruit flavors and enriching the wine's body and color, Premier Rouge is an excellent choice for cherry wine. It helps in achieving a robust, full-bodied wine with a color that is visually appealing and indicative of the rich cherry flavors.
Lalvin K1-V1116
Its proficiency in enhancing aromatic qualities makes K1-V1116 a valuable choice for cherry wine, helping to elevate and highlight the fruit's natural aromas. This feature, combined with its flexibility in fermentation temperatures, makes it a practical and effective yeast for cherry wine production.
Red Star Côte des Blancs
Côte des Blancs is a slower fermenter compared to other yeasts, a trait that can be beneficial for developing more nuanced flavors and aromas. It is known for its ability to enhance the varietal character of wines, bringing out the distinct notes inherent in the fruit. Additionally, it contributes to a smooth, well-rounded mouthfeel in wines. It has a moderate alcohol tolerance, typically up to 12-14%, which positions it well for producing medium-strength wines.
This yeast's capacity to accentuate varietal characteristics and contribute to a smooth, refined mouthfeel makes it an excellent choice for cherry wines that aim for a delicate and nuanced flavor profile. It can help in crafting a cherry wine that is both flavorful and elegant.
Lalvin 71B
A key attribute of Lalvin 71B is its ability to metabolize malic acid, which can be a game-changer in softening the wine's profile. This property is particularly useful in balancing the natural tartness of cherries. Additionally, it is known for enhancing fruity flavors, contributing to a more pronounced and rounded fruit profile in the wine.
For cherry wine production, the acid-reducing property of Lalvin 71B can be invaluable, especially when dealing with tart cherry varieties. Its ability to amplify fruity flavors aligns perfectly with the desired profile of cherry wine, creating a harmonious balance between tartness and sweetness.
Optimal Yeast Preparation and Fermentation
The first step in using your selected yeast effectively is to prepare it correctly. Most yeast strains come with specific instructions for rehydration and activation.Managing Cherry Characteristics and Sugar Content
Cherries, like all fruits, vary in sweetness and acidity, which can significantly impact the wine's balance and flavor. Before fermentation, it's advisable to test the sugar content of your cherry must using a hydrometer.Aging and Bottling Considerations
After fermentation, cherry wine benefits greatly from proper aging.Guide to Making Cherry Wine
Cherry wine is a delightful homemade beverage that can be crafted with precision. Follow this step-by-step guide to create your own batch of cherry wine:
Ingredients:
- 4 lbs. fresh wild black cherries
- 1 1/4 + 1 lbs finely granulated sugar
- 1 tsp acid blend (Note: Ensure an accurate pH reading using a reliable kit)
- 1/2 tsp pectic enzyme
- 1/4 tsp grape tannin
- 7 pints water
- 1 tsp yeast nutrient
- 1 crushed Campden tablet
- Lalvin EC-1118 wine yeast
Step 1: Preparing the Cherries
- Start by picking ripe black cherries. Ensure they are free from any stems and wash them thoroughly.
- Freeze the cherries. This step not only helps in breaking up the skin but also allows you to work with the cherries at your convenience.
Step 2: Thawing and Mashing 3. Thaw the frozen cherries and place them in a container. Add 1 cup of water and mash the cherries into a pulp. Be cautious not to break the seeds during this process.
Step 3: Primary Fermentation 4. Transfer the mashed cherries into a nylon straining bag and tie it securely. Place the bag in the primary fermentation vessel.
- Add half of the sugar and the remaining water to the primary vessel.
- Adjust the acidity to a target range of 3.3-3.4. Ensure accuracy by using a pH kit.
- Add grape tannin and the crushed Campden tablet to the mixture.
- Stir thoroughly to dissolve the sugar, then cover the primary vessel and allow it to stand for 12 hours.
- After 12 hours, introduce pectic enzyme to the mixture and let it stand for an additional 12 hours.
Step 4: Initiating Fermentation 10. Measure the Specific Gravity (S.G.) of the mixture and adjust it to a starting range of 1.090-1.095. The typical starting S.G. for cherry wine is around 1.091.
- Add the yeast starter to the primary vessel, then cover it with cheesecloth.
- Gently squeeze the straining bag twice daily to extract juice from the cherries.
Step 5: Secondary Fermentation 13. Monitor the S.G. as fermentation progresses. When it reaches a range of 1.010-1.020 (usually within 5-7 days), proceed.
- Drain the straining bag and squeeze it well to extract as much juice as possible.
- Transfer the juice to a secondary fermentation vessel and secure an airlock.
- Use a dark fermenter or wrap brown paper around the secondary vessel to preserve the wine's color.
- Allow the wine to ferment for 30 days.
Step 6: Racking 18. After 30 days, rack the wine by transferring it to a clean vessel, leaving behind any sediment.
- Repeat the racking process two more times over the course of two months.
- Finish fermentation when the S.G. reaches .990.
- Bottle the cherry wine in dark glass bottles and consider aging it for at least a year to enhance its flavor.
By following these steps, you can create a delicious batch of homemade cherry wine that is sure to delight your palate after proper aging.