How to Make Cherry Wine: Sweet and Dry Methods

The Art of Cherry Winemaking

Cherry wine is a stunning fruit wine that offers remarkable versatility. Depending on the type of cherry and winemaking approach, you can produce everything from a light, sweet sipper to a full-bodied dry wine that stands shoulder to shoulder with red grape wines. The deep ruby color and complex cherry flavor make it one of the most visually and gustatorily impressive fruit wines.

Cherries have been used in winemaking for centuries across Europe and North America. Their natural balance of sugars, acids, and tannins makes them one of the best fruits for fermentation. Whether you choose tart Montmorency or sweet Bing cherries, the result is a wine with depth, character, and an irresistible cherry aroma.

Sour Cherries vs. Sweet Cherries

Sour (tart) cherries like Montmorency and Morello are widely considered superior for winemaking. Their high acidity, intense flavor, and balanced tannins produce wines with more structure and complexity. Sour cherry wine has a character reminiscent of a light Pinot Noir.

Sweet cherries like Bing, Rainier, and Sweetheart produce a softer, fruitier wine with less acidity and tannin. While the resulting wine may lack the complexity of sour cherry wine, it is delightful as a sweet dessert wine or blending component.

For the best results, many winemakers use a blend of 70% sour cherries and 30% sweet cherries, combining the structure of sour cherries with the approachable sweetness of sweet varieties.

Equipment Overview

Standard winemaking equipment applies: primary fermenter, carboy, airlock, hydrometer, siphon, straining bag, and sanitizer. A cherry pitter is strongly recommended to save hours of tedious work. Rubber gloves are also advisable, as cherry juice stains everything it touches.

Ingredients for Cherry Wine

1-Gallon Batch

• 5-6 pounds cherries (pitted)
• 1.5-2 pounds granulated sugar (more for sweet cherries, less for sour)
• 1/2 teaspoon acid blend (for sweet cherries; omit for sour cherries)
• 1/4 teaspoon tannin powder
• 1 teaspoon yeast nutrient
• 1/2 teaspoon pectic enzyme
• 1 Campden tablet (crushed)
• 1 packet wine yeast (Lalvin 71B for sweet style, RC-212 for dry)
• Filtered water to make 1 gallon

5-Gallon Batch

• 25-30 pounds cherries (pitted)
• 7.5-10 pounds granulated sugar
• 2.5 teaspoons acid blend (for sweet cherries; omit for sour cherries)
• 1 teaspoon tannin powder
• 5 teaspoons yeast nutrient
• 2.5 teaspoons pectic enzyme
• 5 Campden tablets (crushed)
• 1 packet wine yeast (Lalvin 71B for sweet style, RC-212 for dry)
• Filtered water to make 5 gallons

Step-by-Step Cherry Wine Process

Step 1: Pit and Crush the Cherries

Wash the cherries and remove all pits. Do not skip pitting, as cherry pits contain amygdalin, which can release small amounts of cyanide-like compounds during fermentation and impart an unpleasant bitter almond taste. Place the pitted cherries in a nylon straining bag inside the primary fermenter and crush thoroughly.

Step 2: Prepare the Must

Dissolve the sugar in warm water and add it to the crushed cherries. Add acid blend (if using sweet cherries), tannin powder, yeast nutrient, and pectic enzyme. Add the crushed Campden tablet, stir well, and top up with filtered water. Cover and let the must rest for 24 hours.

Step 3: Measure and Adjust Gravity

Take a hydrometer reading. For a dry cherry wine, target an OG of 1.085-1.095 (11-12.5% ABV). For a sweet cherry wine, target an OG of 1.095-1.105 (12.5-14% ABV) and plan to backsweeten. Adjust sugar as needed.

Pitch the yeast and fit an airlock.

Step 4: Primary Fermentation

Fermentation begins within 24-48 hours. Stir daily and press the fruit bag down to keep the cap submerged. Cherry wine benefits from 7-10 days of skin contact during primary fermentation, which extracts color, flavor, and tannin. Maintain a temperature of 65-75 degrees Fahrenheit.

Step 5: Remove Fruit and Transfer

When the specific gravity reaches approximately 1.020, lift out the fruit bag and squeeze gently. Siphon the wine into a sanitized carboy, leaving sediment behind. Attach an airlock and place in a cool location.

Step 6: Age and Clarify

Allow secondary fermentation to complete over 6-8 weeks. Rack the wine every 3-4 weeks. Cherry wine typically clears well on its own with time and pectic enzyme. For a dry style, age 4-6 months before bottling. For sweet styles, stabilize and backsweeten after 3-4 months, then age an additional month before bottling.

Fermentation and Yeast Recommendations

Sweet Style Yeast

Lalvin 71B-1122 is ideal for sweet cherry wine. Its ability to metabolize malic acid softens the tartness of sour cherries, producing a rounder, more approachable wine. Combined with backsweetening, 71B produces a luscious dessert-style cherry wine.

Dry Style Yeast

Lalvin RC-212 (Bourgovin) is the classic choice for dry cherry wine. Originally developed for red Burgundy (Pinot Noir), it enhances the natural cherry character and produces a structured wine with good tannin integration and aging potential.

Lalvin BM 4x4 is another excellent option for dry cherry wine, producing rich, full-bodied wines with enhanced color stability and complexity.

Fermentation Temperature

For sweet styles, ferment at 62-68 degrees Fahrenheit to preserve fruit aromatics. For dry styles, a slightly warmer 68-75 degrees Fahrenheit promotes fuller extraction and a more complex flavor profile.

Sugar and Acid Adjustments

Sweet Cherry Wine Method

For a sweet cherry wine, ferment completely dry first, then stabilize with potassium sorbate and a Campden tablet. Backsweeten with simple syrup to a final gravity of 1.010-1.020. This method gives you full control over the sweetness level.

Alternatively, you can use a low-alcohol-tolerance yeast that will stop fermenting before all sugar is consumed, but this method is less predictable.

Dry Cherry Wine Method

For a dry cherry wine, allow fermentation to go to completion (final gravity of 0.995-1.000). The natural cherry flavors shine through in a dry wine, especially when made with sour cherries. A small amount of residual sweetness (1.002-1.005) can soften the edges without making the wine noticeably sweet.

Acid Management

Sour cherries are high in malic acid, which gives them their characteristic tartness. Using 71B yeast reduces malic acid naturally during fermentation. For additional acid reduction, you can perform a malolactic fermentation (MLF) by adding malolactic bacteria after primary fermentation, which converts sharp malic acid to softer lactic acid.

Sweet cherries are lower in acid and may need supplemental acid blend (0.5 teaspoon per gallon) to prevent the wine from tasting flat.

Flavor Expectations

Dry cherry wine offers tart cherry, almond, and subtle earthy notes with firm tannins and bright acidity. Sweet cherry wine presents cherry jam, vanilla, and warm spice aromas with a smooth, lingering sweetness. Both styles benefit from 4-6 months of aging.

Bottling and Serving

Bottling Tips

Cherry wine should be completely clear and stable before bottling. Use dark glass bottles to protect the deep ruby color from light degradation. Cork closures work well for wines intended for aging; screw caps are fine for wines meant to be consumed within a year.

Serving Recommendations

Serve dry cherry wine at 58-62 degrees Fahrenheit, similar to a light red grape wine. Pair it with duck, pork tenderloin, mushroom dishes, and semi-hard cheeses. Serve sweet cherry wine at 45-50 degrees Fahrenheit alongside chocolate desserts, blue cheese, or vanilla ice cream.

Storage and Aging

Dry cherry wine can age 2-3 years in the bottle, gaining complexity and softening with time. Sweet cherry wine is best enjoyed within 12-18 months of bottling.

Frequently Asked Questions

Can I leave the cherry pits in during fermentation?

It is strongly recommended to remove all pits before fermentation. Cherry pits contain amygdalin, which can produce trace amounts of hydrogen cyanide and imparts a bitter almond taste. While a few accidentally remaining pits are unlikely to be dangerous, the flavor impact is negative.

How many cherries do I need per gallon?

Use 5-6 pounds of pitted cherries per gallon. Sour cherries can be used at the lower end since their flavor is more concentrated. Sweet cherries benefit from the higher amount to compensate for their milder flavor.

Can I use frozen cherries?

Frozen cherries work beautifully for winemaking. Freezing breaks down cell walls, aiding juice extraction. Thaw completely and include all juice in your must. Frozen tart cherries are available year-round in most grocery stores and are an excellent convenience option.

Why is my cherry wine too tart?

Excessive tartness usually comes from using 100% sour cherries without acid management. Using 71B yeast helps naturally reduce malic acid. You can also backsweeten the wine to counterbalance the tartness, or blend with a sweeter fruit wine. In extreme cases, add calcium carbonate (1/2 teaspoon per gallon) to reduce acidity chemically.

What is the difference between cherry wine and cherry mead?

Cherry wine is made from cherry juice and sugar fermented with wine yeast. Cherry mead (melomel) replaces the sugar with honey as the fermentable sugar source. Cherry mead has a honey character layered with cherry flavor and typically takes longer to age before it reaches its best.

How do I get a deeper red color?

For deeper color, increase the skin contact time during primary fermentation to 10-14 days. Using sour cherries naturally produces a deeper color than sweet cherries. Adding a small amount of elderberry (2-3 ounces per gallon) can dramatically deepen the color without significantly altering the cherry flavor.

Can I make cherry wine from cherry juice?

Yes, 100% pure tart cherry juice makes an excellent base for cherry wine. Use it in place of fresh cherries, adjusting sugar and acid as needed. Ensure the juice contains no preservatives (especially potassium sorbate) that would prevent fermentation.

Should I use sweet or sour cherries for my first batch?

For beginners, sour cherries are recommended because they produce a more balanced wine with natural acidity and depth. If you prefer sweeter wines, use sour cherries as the base and backsweeten to your preferred level. This approach gives you more control than starting with sweet cherries.