The cherry wine is finally ready to bottle! We used our slightly over-ripe Rainier cherries to make 10 gallons of wine, or roughly 45 bottles. Now that I’ve bottled wine a few times, I’m reducing the spillage that occurs, which is great. The wine will be ready in about a year; hopefully over the next 12 months, it’ll clear up a bit and mellow in taste.
One of the best things about having property with fruit trees is the option to make wine and cider. Sure, I can also make jam and fruit butters, which make for lovely holiday gifts. I do use a portion of the haul to make yummy jams.
However, the majority of the harvest this year went to making wine and cider. Now, I’ve never made fruit wine before so I can’t account for how well the wine will turn out. It’s tasted fine, albeit yeasty, when I bottled it, but I’m hoping a year of ‘resting’ will help the taste improve. When we made plum wine last year, we didn’t give it enough time to rest so it was a bit…lively.
Last year we made plum cider, which was pretty good. This year we made an apple cider, sweetened with honey, a holiday-themed cider, sweetened with maple syrup and spiced up with cinnamon, cloves, allspice and nutmeg; and a blackberry cider, sweetened with honey.
How will they taste? Unfortunately we’ll have to wait a few months to find out (a whole year for the wine). And that is the downside of making booze with your fruit—you have to wait and wait and wait to sample the goods.
If you want more garden tips, be sure to sign up for my gardening class on Skillshare.