add water or not

[winehomie]

I am making a tart cherry dessert wine. I put 5 lbs of dehydrated tart cherries(got a great deal because of past sell by date), 16 oz honey, pectin enzyme,2 gallons of water, and EC 1118 yeast in a 2.5 gallon fermentor, 1/2 inch head space left.
After 3 days this stuff is so dark it looks black, I put a flashlight on the back side and couldn't see any light coming thru. So should I water it down some or just let it keep working until first racking?

 

[TonyR]

I would let it go till you rack it. Then taste it a go from there.

 

[salcoco]

it will not be clear for light passing tough until fermentation is complete and all yeast etc drop out. this will not be complete until at least one-three months after fermentation completion.

 

[winehomie]

Thanks, for the advice, I will let it go until after first racking anyway, it just surprised me at how quickly the cherries turned 2 gallons of water that dark. Fermentation is very active. I'm glad I decided not to add any yeast nutrient, the yeast really loves the cherries and honey. This is my first attempt a dessert wine, so I was worried about over sweetening and staling the yeast, but doesn't seem to be a problem.

 

[Scooter68]

Becareful about leaving out yeast nutrients - some yeasts will not respond well if they run out of or lack sufficent nutrient. Lack of nutrients is one cause of a stalled fermentaiton which can occur as you get closer to finish line of fermentation.

 

[winehomie]

I have a curiosity question. This wine is almost done fermenting 21+ days, still bubbling slowly so haven't checked the SG yet. I noticed that there is close to an inch of dead/live yeast in the bottom of my fermenter. I have never seen that much yeast build up during fermentation. I did add nutrient after racking off gross lees, and have left it alone and untouched since, except looking in on it once a week. Just wondering if this is normal or if I got some super mutant yeast that will take over the world one day lol

 

[NorCal]

I have a curiosity question. This wine is almost done fermenting 21+ days, still bubbling slowly so haven't checked the SG yet. I noticed that there is close to an inch of dead/live yeast in the bottom of my fermenter. I have never seen that much yeast build up during fermentation. I did add nutrient after racking off gross lees, and have left it alone and untouched since, except looking in on it once a week. Just wondering if this is normal or if I got some super mutant yeast that will take over the world one day lol

Could just be suspended solids falling out from the wine.

 

[TonyR]

If you let it sit LONGER that inch will settle down to less than 1/2. Gravity still works