Sanitize all equipment with a campden tablet solution or approved sanitizer, then rinse with filtered water.

Wash and pit cherries, halving them to expose the flesh.

Place cherries in the bucket, sprinkle crushed campden tablet, pectic enzyme, and acid blend over them, stir, cover with cheesecloth, and let rest 24 hours.

Boil water and dissolve sugar to make simple syrup, cool to room temperature, then add to the cherry must and stir thoroughly.

Sprinkle wine yeast and yeast nutrient over the surface of the must, stir gently for 1 minute to distribute.

Cover the bucket with cheesecloth and ferment at 65–75°F for 7–10 days, stirring daily until activity slows.

Strain the must through cheesecloth into the sanitized carboy, discard solids, leaving headspace for fermentation.

Install airlock and ferment at 65–75°F for 2–4 weeks until bubbling nearly stops.

Rack wine into a clean carboy, top off to minimize headspace, replace airlock, and ferment undisturbed.

Age the wine in a cool, dark place for at least 3 months before bottling and serving.