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Cherry Zinfandel – No Zin Grapes but a GREAT Taste!

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When we first bottled it, it didn't taste very good - I have to be honest. I thought it might not work.

But WOW! A bit of aging in the bottle makes a HUGE difference.

So, without further delay....

Here is the recipe for what I call "Cherry ZIN" (you WILL NOT find this anywhere else):

This recipe is for 5 Gallons


Process raisans, blackberries, cherries, blueberries in food processor.

Put in a large pot and add the peppercorns, yeast nutrient, pectic enzyme, and wood chips.

Add 2 cups water. Bring to a low boil and then turn off stove. Let the mixture cool to 85 degrees.

Strain the mixture into your primary fermenter.

Add your 13 cans of grape juice concentrate. Add 1 gallon of warm water.

Check SG. Add Sugar water to bring SG to 1.1. Top off with water/sugar-water. Stir vigorously. Add 4 crushed/powdered Campden tablets and let sit overnight.

Pitch your yeast and continue from here as usual.

Once you bottle this stuff (in about a month and a half), leave it in the bottle for at least 7 or 8 months.

It doesn't taste like much until then - I KNOW.

This wine has a wonderful aroma. It has a multilayered flavor that you will absolutely love.

My wife said it was the best homemade stuff EVER. See what your spouse or significant other says.

Cheers!

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