Sweet Cheery Wine

[toddrod]

Has anyone here made a sweet cherry wine using the sweet cherry concentrate from this site?

http://www.homewinery.com/cgi-bin/concen.cgi

 

[Julie]

No but I have made a Blackberry, reisling and niagara using their juices.

 

[tacomaguy20]

Question about homewinery as well

I read some of your posts Julie and I was hoping you could help me. I see that you've made quite a few wines from home winery and I have used them once to make a Riesling but it didn't turn out so well. I think it got contaminated somewhere along the way. Anyhow, I thought I would give them another go cause I figured it was my screw up so I ordered more concentrate. Since you've got experience with them, maybe you can answer a few questions for me.

I'm confused as if I should sulfite the juice because it does say that it already contains sulfur dioxide. Do you add Kmeta anyways?

Second question is do you think it would be bad to make a 6 gallon batch because I've only got 6 gallon carboys or should I stick with 5 gallons and buy a 5 gallon carboy. I don't have 2 of the same juice or I would probably double the batch. Thanks in advance

 

[Fruitwinemaker]

Hey,

No, but can I ask, why would you use a concentrate instead of real cherries?

 

[Julie]

I read some of your posts Julie and I was hoping you could help me. I see that you've made quite a few wines from home winery and I have used them once to make a Riesling but it didn't turn out so well. I think it got contaminated somewhere along the way. Anyhow, I thought I would give them another go cause I figured it was my screw up so I ordered more concentrate. Since you've got experience with them, maybe you can answer a few questions for me.

I'm confused as if I should sulfite the juice because it does say that it already contains sulfur dioxide. Do you add Kmeta anyways?

Second question is do you think it would be bad to make a 6 gallon batch because I've only got 6 gallon carboys or should I stick with 5 gallons and buy a 5 gallon carboy. I don't have 2 of the same juice or I would probably double the batch. Thanks in advance

No don't add more sulphites, add peptic enzyme and sugar to 1.080 or there abouts, test for acid and adjust (they will sell you the acid for that wine, so far I used what they have sent me and it was always right on.)

Get a 5 gallon carboy, making this into a 6 will dilute the flavor too much.

Good luck

Hey,

No, but can I ask, why would you use a concentrate instead of real cherries?

Some people don't have access to real fruit or it is very expensive so concentrates are the reasonable answer.

 

[tacomaguy20]

Ok thanks, I appreciate the help. And about using concentrate, its just easy. I don't have a crusher or a juicer and honestly I'm not really sure if I can just take some cherries and throw them in a blender. What do you suggest for making real fruit wines for those of us without the ability to extract juice properly?

 

[Julie]

Ok thanks, I appreciate the help. And about using concentrate, its just easy. I don't have a crusher or a juicer and honestly I'm not really sure if I can just take some cherries and throw them in a blender. What do you suggest for making real fruit wines for those of us without the ability to extract juice properly?

Frozen juice concentrates like Welch's or 100% juice from your grocery store juice aisle. Juicey Juice and Ocean Spray have juice that does not have sorbate in it.

 

[tacomaguy20]

I've done that and actually the concord grape I made has turned out pretty nicely. If I want to get into fresh fruit later on, what would you recommend. I saw some postings about steamer juicers? Don't know about those. Are you using fresh fruits and if so, how do you extract the juice.

 

[closetwine]

If you want to try some 1-gal batches of fruit it's pretty easy to smash soft fruits (peaches, berries, ect.) by hand (or in a ziploc bag) and dump into a mesh bag in your primary. IMO strawberries are good to start out on...

 

[tacomaguy20]

ok so smash them and then put them into a mesh straining bag, remove this bag when transferring to secondary I'm guessing? I was thinking that the yeast/pectic enzyme would break down the strawberries into juice. but if your saying I need a mesh straining bag, then I'm guessing that is not the case.

 

[closetwine]

It won't completely break it down. You can leave it loose (I do) but then you basically strain it into secondary wich can get messy. If you use a straining bag you can just sqeeze it and take it out. The main this to remember is to "punch down" that fruit 2x a day if possible. You want to keep it wet so it won't grow mold on you. You can either use paint bags or nylon panty hose, either way sterilize them first. Some people take it out around 1.040 but I let it go until secondary on the pulp. This is one of those areas where personal choice comes into play... You do whatever works best for you.

 

[tacomaguy20]

I see, what about using a blender, friend of mine suggested that but he doesn't make wine. Is that a mistake?

 

[closetwine]

Depending on how much fruit you are using it might be hard on a blender... Plus a blender can chop seeds and that will leave a little more tannins in the wine. I'm sure you caould and I know people have... I would never try it for a 5-6 gallon batch, but you'd probably be ok for a 1-gallon...

I have a blender, I just haven't tried it. As long as your not throwing peach pits or something like that in it I don't see why you couldn't... Especially for berries.

 

[tacomaguy20]

Ok thanks you've been very helpful. I might try a small batch and see how it goes. Since i have a costco membership, fresh fruit is not too hard to come by.

 

[closetwine]

Good luck!

 

[toddrod]

Hey,

No, but can I ask, why would you use a concentrate instead of real cherries?

Because at $3-4/lb in my area of S. Louisiana (cherry trees do not grow down here) it is cheaper to use a concentrate.

 

[docanddeb]

The best way for fruit is to freeze it first, helping to break down the cell structure. Then add your pectic enzyme and let it work at least overnight. You can double the amount it calls for with no problems. A potato masher works great to break down the fruit a bit. Don't blend anything with seeds, like strawberries, raspberries, etc as they will release some bitterness. They will break down fine on their own. When the fruit looks dull and lifeless, it's given all it has to give, whether it is 3 days or 7 days. Then it's time to get it off before some bad things break down and make the wine bitter. Be sure to stir AT LEAST twice a day while the fruit is in there to keep the top from molding. While in the open primary, the juice needs the oxygen to complete fermentation properly.
Walkers has pure juice at a very reasonable price. I got some Niagara from there in early spring. They have almost anything you can think of. It's hot packed and stable. They include the yeast as well as directions.

Happy Fermenting!

Debbie

 

[tacomaguy20]

The best way for fruit is to freeze it first, helping to break down the cell structure. Then add your pectic enzyme and let it work at least overnight. You can double the amount it calls for with no problems. A potato masher works great to break down the fruit a bit. Don't blend anything with seeds, like strawberries, raspberries, etc as they will release some bitterness. They will break down fine on their own. When the fruit looks dull and lifeless, it's given all it has to give, whether it is 3 days or 7 days. Then it's time to get it off before some bad things break down and make the wine bitter. Be sure to stir AT LEAST twice a day while the fruit is in there to keep the top from molding. While in the open primary, the juice needs the oxygen to complete fermentation properly.
Walkers has pure juice at a very reasonable price. I got some Niagara from there in early spring. They have almost anything you can think of. It's hot packed and stable. They include the yeast as well as directions.

Happy Fermenting!

Debbie

I was looking at walkers and thinking or ordering a pail but I would I don't know what shipping would be since they are in new york and I'm in phoenix. Anyone know approximately what weight the pails are then maybe I can check it on UPS. Or I suppose I could just call them tomorrow

 

[docanddeb]

Just call them. I guess it's cheaper if you get 10... so ask around, maybe you can get an order together. My wine club did that. I'll be stopping there on my way to NY in Aug. It's in another state that I'm stopping at... don't remember exactly where right now, though. Ohio, maybe?? Pennsylvania?? I forget.

Debbie