After learning about making yeast from readynutrition.com Survival Food Series: 3 Ways To Naturally Make Yeast I decided to try it out and see if I could make wine without purchasing wine yeast. I’ve made wine and beer for many years but have always purchased the little packets of yeast. When I let nature take care of this process for me the fermentation process took longer to start (11 days verses 1 day) but the overall flavor was more true to the fruit that I used and it was crisp and clear.
Nature’s Nectar Cherry Wine
3 Quarts Unprocessed Sour Cherry Juice (room temperature)
(mine was drained from frozen cherries that my daughter-in-law picked and I added enough other fruit juice to make it equal 3 quarts)
2 Quarts non-chlorinated water
2 Pounds raw organic sugar
In large sauce pan dissolve sugar in 1 quart of water. Let cool to room temperature. Combine all ingredients in a 1 gallon sterile glass carboy and put airlock in place. Fermentation will start in 1 to 2 weeks. Leave ferment in a cool place out of direct sunlight until bubbling stops. Siphon off the cleared wine into sterile dark wine bottles and insert cork stoppers.
Enjoy! Here is one of my favorite quote to start your day!!
“Peace is not the absence of turmoil but the presence of God”