Cherry Wine Recipes
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Hi Fellows,
The SG was at 1.010 when I racked it. It is clearing nicely and still chugging away thru the airlocks.
I also have a 5+ gallon batch of Sangiovese going and it will be ready for degassing and fining in about 3 days. Samples great! I have to make a batch for my Bride next and I am leaning toward Sauvignon Blanc. Any recommendations on which kit or juice to buy? I am thinking of AllJuice at this point.
Thank you for all your help.
The SG was at 1.010 when I racked it. It is clearing nicely and still chugging away thru the airlocks.
I also have a 5+ gallon batch of Sangiovese going and it will be ready for degassing and fining in about 3 days. Samples great! I have to make a batch for my Bride next and I am leaning toward Sauvignon Blanc. Any recommendations on which kit or juice to buy? I am thinking of AllJuice at this point.
Thank you for all your help.
Hi Friends,
I am getting over the Steeler loss. Green Bay playeda better game and deserved the win. They are a class team and good sportsmen.
The adventure continues with the Cherry wine. I racked it and when I tasted it, it seemed to have lost a lot of the cherry taste. My thought is it may be the high alcohol content or the result of stirring everything up from the bottom. Do any of you have any other ideas of where the taste could have gone? Any remedy suggestions? As always, I appreciate your wisdom and help.
I am getting over the Steeler loss. Green Bay playeda better game and deserved the win. They are a class team and good sportsmen.
The adventure continues with the Cherry wine. I racked it and when I tasted it, it seemed to have lost a lot of the cherry taste. My thought is it may be the high alcohol content or the result of stirring everything up from the bottom. Do any of you have any other ideas of where the taste could have gone? Any remedy suggestions? As always, I appreciate your wisdom and help.
Sangiovese is one of our favorites also. My wife and I spent a 4 week vacationin Tuscany near Pienza in southern Tuscany. Montalcino was only about 15 miles from us and we were there a couple times a week sampling the Brunello and Rosso di Montalcino (the wine that did not quite make it to Brunellos status).
My concern with the wine kits is the thinness of the final product. I have been doing a lot of reading on the Forum pages and it seems that Total Dissolved Solid (TDS) is part of the reason. The suggestion is to add raisins (a red variety that Whole Foods carries) that contain no sulfites or oils in the primary fermentation. It is too late for the Sangiovese, but I plan to do this with a batch of Zinfandel I am about to start.
Any other suggestions would be greatly appreciated.
My concern with the wine kits is the thinness of the final product. I have been doing a lot of reading on the Forum pages and it seems that Total Dissolved Solid (TDS) is part of the reason. The suggestion is to add raisins (a red variety that Whole Foods carries) that contain no sulfites or oils in the primary fermentation. It is too late for the Sangiovese, but I plan to do this with a batch of Zinfandel I am about to start.
Any other suggestions would be greatly appreciated.
Thanks Bert and Tepe,
I ordered a grape skin pack from George today for my Zinfandel that will be starting this weekend or when the skins arrive. And I will do some small scale experimenting with the Cherry wine with Bert's suggestions. I wish I had paid more attention in chemistry class! Tepe, I will be interested is hearing how your experiment comes out. What variety are you making?
Thank you for all your help.
I ordered a grape skin pack from George today for my Zinfandel that will be starting this weekend or when the skins arrive. And I will do some small scale experimenting with the Cherry wine with Bert's suggestions. I wish I had paid more attention in chemistry class! Tepe, I will be interested is hearing how your experiment comes out. What variety are you making?
Thank you for all your help.
raisins would have definitely helped and i have wanted to try out grape skins on a couple of batches but always forgot. @ tepe: how did it come out after the skins. I can guess more tannins but what else? My cherry batch lost a lot of its original flavor as well but it oaks like a pro. The taste at half a year for mine was very soft almost felt like a merlot if that makes any sense.
Rocky: I have been told in the strictest of confidence by a vintner that reducing the amount of water added to the kit will also produce a more flavorful and "fuller" wine. So if a f-pack is not available, this may be a solution.
barryjo said:
Thank you for the note. It just seems intuitive to me that adding less water would make a wine more flavorful. I assume the only thing they take out of the juiceto formthe concentrates is the water.I recall from making wine years ago with my family, my grandfather always looked for grapes that had a true grape taste and used to pass up the grapes that may have been plumped up by water from a recent rain. Just for the fun of it, I may get a kit (16 or 18 litres) and just "water" it up to 20 liters.
Regarding the addition of bananas to the wine. Can this be done after fermentation stops or does it have to be done at the start?
Simmering and straining would be the same.
I have some wines that are a bit thin and don't want to use glycerine.
Thanks
Simmering and straining would be the same.
I have some wines that are a bit thin and don't want to use glycerine.
Thanks
<h2>Ingredients:38 lb (about 17 kg) Bing Cherries</font>
</h2>
3.5 lb (1.6 kg) Sugar
3 quarts (2.8 liters) water
3 tsp pectic enzyme (approximately 7 g)
Sulfite to 50 ppm(equivalent to 3 campden tablets)
0.5 tsp tannin (about a gram)
Premier Cuvee yeast
<h2>1.Cherry crush: I had to add water, sugar, and possibly acid to prepare the crushed cherries for fermentatio</font></font>n.</font></font></h2>2.</font>Dilute with water:Most traditional cherry wine recipes dilute with water</font>3.</font>Adjusting the sugar</font>4
</font><h2>3.Pitching the yeast now and adjusting the acid later</font></h2>
The dominant acid in cherries is malic, and ben ratter reports that Bing cherry juice often analyzes to 4.7 g/L, as malic.
thnx....
</h2>
3.5 lb (1.6 kg) Sugar
3 quarts (2.8 liters) water
3 tsp pectic enzyme (approximately 7 g)
Sulfite to 50 ppm(equivalent to 3 campden tablets)
0.5 tsp tannin (about a gram)
Premier Cuvee yeast
<h2>1.Cherry crush: I had to add water, sugar, and possibly acid to prepare the crushed cherries for fermentatio</font></font>n.</font></font></h2>2.</font>Dilute with water:Most traditional cherry wine recipes dilute with water</font>3.</font>Adjusting the sugar</font>4
</font><h2>3.Pitching the yeast now and adjusting the acid later</font></h2>
The dominant acid in cherries is malic, and ben ratter reports that Bing cherry juice often analyzes to 4.7 g/L, as malic.
thnx....
