Wild Fermented Wine or Juice?

Fermenting is certainly not a new thing and I’m a little slooooow jumping on this wagon, but I have to really have an understanding about the WHY of stuff before I get too involved.

After quite a bit of research, I knew I didn’t want to have to be dependent on commercial yeasts, so I discovered fermenting to get the job done!

I watched a lot of videos of wine making and most everyone is using larger amounts of everything, but I’m using last year’s cherries that I had in the freezer and I did some simple math and broke the recipe down into fourths and wouldn’t you know, that’s exactly the amount of cherries that I had! Totally meant to be!

Here are the ingredients for this portion:

  1. 2.75 pounds cherries

  2. .75 pound (12 oz) raisins

  3. 1/4 gallon (32 oz) cold water

Add those to a crock or stainless steel pot. And start smashing like a mad person. Smash, smash, smash, like with a potato masher. You want to break the skins.

Cover with a dish towel, secure and leave it for 3-4 days. Stir daily if you remember.

Meet me back here next weekend for the next step and pics.

I smashed mine up in a big bowl and then transferred to a gallon jar.

Added the 32 oz of water, mixed well.


Done for 3-4 days. I’m planning on 4.


#westtexas #cherries #homestead #raisins #DIY #wildferment #wine

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