Cherry Wine, Day 6

I racked the cherry wine to the secondary with a PA of under 1 %. It's a repulsive opaque pink, but I'm sure once the yeast settles out it will be better-looking.

Ch ch ch ch ch cherry bomb

Meanwhile, the pineapple wine has cleared up nicely, the blueberry wine continues bubbling pretty strongly (3 weeks so far!) and the citrus wine has slowed to the occasional bubble. I'm out of space now, so I have to wait until something gets bottled to start something new.

Cherry Wine, Day 1

I took a recipe from Terry Garey's book The Joy of Home Winemaking, with only slight modification. Here it is:
3 1/2 quarts of water
3 cans of tart red cherries in water (Oregon brand Montmorencies)
2 1/4 pounds of sugar
1 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 pkg Montrachet yeast (Red Star dry)

I boiled the water and added the juice from the cherries and the sugar.
I put the cherries in a straining bag at the bottom of my primary fermenter.
I poured the boiling sugar water over the cherries.
I added the acid blend and yeast nutrient.
When the must cools, I will add the pectic enzyme and 24 hours later I will pitch the yeast.
I plan to let it go in the primary for five days, drain the fruit without squeezing and rack to the secondary.
I expect it to remain in the seconday (racked a couple of times) for 3 to 6 months before bottling.

Pie? No.