Wine From Koyusa Dogwood.

[Rice_Guy]

Korean dogwood is a funny berry. I haven’t had enough to have a favorite way to process them. YES! the shells on the berry are bitter. What I did this year is squeeze the pulp out of the shell. ,,, I will be interested in what is time effective for you.
2021; pH 3.99; TA 0.51% by weight (not volume) sweet
2022; pH 5.59; TA 0.21% by weight

I am guessing that you mean cornelian cherry.
2017; pH 2.87; TA 4.22%; 1.043 gravity
2021; pH 2.65; TA 4.87%; 1.065 sp grav
the best process I have heard was someone in the club steaming them and then rubbing the pulp off. The seed sure is a high percentage of the berry. ,,, Cornelian cherry has done best of show in contest. I like this wine.

 

[bitterbad]

I will be interested in what is time effective for you.

I was thinking just mashing them and then using one of those metal cooling racks to sift the skins a part from the meat and seeds. I'm fine with those parts being in the must.

 

[bitterbad]

@Rice_Guy What color did yours turn out? Ordering some labels right now for my rosé, wanna get some for this in the same order, but I have no idea what color the wine will be

 

[Rice_Guy]

I have not been able to pick enough to make a batch. Sorry no opinion