Black Cherry Recipe

Prepare and sanitize

Sanitize all equipment (fermenter, siphon, airlock, pot, and measuring tools) using a no-rinse sanitizer. Ensure your 5–6 L fermenter is clean and ready.

Pour 4 L of fresh-pressed apple cider into a large stainless-steel or enamel pot. Heat gently to 60–65°C (do not boil) to help dissolve sugars and pasteurize if desired. Remove from heat.

Stir in the 200 g granulated sugar and 100 g dark brown sugar until completely dissolved. Allow the mixture to cool to 20–25°C (room temperature).

While the base cider cools, place 1.5 kg thawed pitted black cherries into a sanitized mesh bag or food-grade nylon bag. Crush lightly with a sanitized spoon or potato masher to release juices, but leave pulp for extraction. Alternatively, you can puree the cherries for a stronger character.

Add the crushed cherries (in the bag) and 500 ml black cherry juice to the cooled cider in the fermenter. Add 2 tsp tartaric acid (or acid blend) to adjust the acidity and bring out bright cherry flavor. Mix thoroughly.

Add 1 crushed Campden tablet to the must (cider + fruit) to kill wild yeasts and bacteria. Cover and let rest for 24 hours to allow sulfite to dissipate before pitching commercial yeast.

After the 24-hour wait, re-sanitize any equipment you will touch. Rehydrate the champagne yeast per manufacturer instructions (typically in 20–25 ml of warm water with a pinch of sugar) or sprinkle directly if recommended by the strain. Add 1 tsp yeast nutrient and 1/2 tsp yeast energizer to the must and mix.

Pitch the prepared yeast into the fermenter. Fit an airlock and place the fermenter in a dark location with a stable temperature of 18–22°C (65–72°F). Primary fermentation should begin within 24–48 hours.

Allow primary fermentation to proceed for 7–10 days, or until vigorous fermentation subsides (significant bubbling slows). Gently press the fruit bag to extract additional juice and then remove and discard the bag and solids into compost or discard.

Rack (siphon) the cider off the gross lees into a sanitized carboy, leaving sediment behind. Attach airlock and continue secondary fermentation at 15–18°C (59–65°F).

Allow the cider to age on secondary for 2–4 weeks, monitoring specific gravity. If still actively fermenting, allow more time until gravity stabilizes around 1.000–1.010 for a sweet cider target (adjust target depending on desired sweetness).

If you prefer a clearer product, cold-crash the carboy at 2–4°C for 48–72 hours, then rack again, leaving fine lees behind.

If you plan to back-sweeten, stabilize the cider first to prevent re-fermentation. Add 1/2 tsp potassium sorbate and 1/4 tsp sodium metabisulfite (optional) per batch; mix gently. Wait 24 hours.

Taste the stabilized cider and calculate the desired sweetness. Dissolve 40 g of non-fermentable sweetener (or an equivalent amount of preferred sweetener) in a small amount of warmed cider or water, cool, and add gradually to the carboy, tasting until you reach the desired sweetness level.

If you prefer to bottle with residual natural sweetness (without stabilizing), understand fermentation may restart and carbonate bottles—use heavy-duty bottles and leave some headspace, but this is riskier.

Once sweetness is set, siphon the cider into sanitized bottles, leaving 2–3 cm headspace. If desired, add a small Campden crushed amount for shelf stability (optional). Cap or cork the bottles.

Age bottled cider for at least 2–4 weeks before drinking to allow flavors to harmonize. Chill before serving. Store in a cool, dark place.