Do you have to pit cherries for wine?

Do you have to pit cherries for wine?

As an experienced sommelier and brewer, I can confidently say that pitting cherries for wine is not necessarily a requirement. However, there are a few important factors to consider before deciding whether or not to pit your cherries.

1. Bitterness: One of the main reasons people choose to pit cherries is to avoid a potential bitterness in the final wine. The pits contain amygdalin, a compound that can release cyanide when broken down. If the pits are crushed or broken during the fermentation process, it can lead to an unpleasant bitter taste in the wine. So, if you choose not to pit the cherries, it is crucial to handle them with care to prevent any pit breakage.

2. Flavor Extraction: Pitting cherries allows for better extraction of their flavors and juices during the fermentation process. When the pits are removed, the cherries have more surface area exposed, which helps in extracting their natural sugars, flavors, and aromas. However, if you choose to keep the pits, you may need to adjust your winemaking process to ensure maximum flavor extraction.

3. Straining Bag Method: If you decide not to pit the cherries, using a straining bag is highly recommended. This will help contain the cherry pulp and prevent any broken pits from mixing with the wine. When using a straining bag, gently squeeze the cherries by hand to release their juices, being cautious not to break the pits. Place the bag in the fermenter and pour hot water over the cherries to extract as much flavor as possible.

4. Adjusting the Recipe: When making cherry wine without pitting, you may need to make some adjustments to the recipe. Since the pits can contribute tannins to the wine, you may need to reduce the amount of additional tannins added during the winemaking process. Additionally, monitoring the fermentation temperature and duration may be necessary to prevent any potential bitterness from the pits.

Personal Experience: I have made cherry wine both with and without pitting the cherries, and each method has its own merits. When I pitted the cherries, I found that the flavors were more pronounced, and the wine had a smoother finish. However, when I chose not to pit the cherries, I took extra care to avoid breaking the pits, and the resulting wine still had a delightful cherry flavor, albeit with a slightly different profile.

While it is not mandatory to pit cherries for wine, it is important to be aware of the potential bitterness that can arise from broken pits. If you choose to keep the pits, handle the cherries with care and consider using a straining bag to prevent any unwanted bitterness. Adjusting the recipe and closely monitoring the fermentation process can also help ensure a successful cherry wine without pitting. Ultimately, the choice between pitting or not pitting cherries for wine depends on personal preference and desired flavor profiles.