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Old 07-06-2009, 01:27 PM   #1
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Default 3 gallons of sour cherries...

Went out to an abandoned military base last night (camp adair - now EE wilson wildlife preserve). Cherries in freezer as we speak. I'm going back and forth between a wine and melomel - I'd like it semi sweet. Googlefoo gives me roughly 18 pounds (I'll weigh before pitching for repeatability).

I've got a bunch of oregon wildflower honey I've been meaning to make a mead out of...

So - I'm thinking: The balance of the cherries, crushed and in mesh bag. Weighted down with something that's fermentation OK (there's no way I'd get around to stirring daily) Roughly 10 lbs of honey (I have over 30). Topped up to 5 gallons. Sulfited and fermented with d-47.

Obviously the cherries will take up a lot of volume that'll need to be made up when I pull them out (Ideas?) Recipie is very side of the hip - if you see something funky or that you'd do different point it out. I'll do more searching... probably will pitch Thursday (first op to get yeast will be wednesday)


Pictures for those who care...

Mix of sour and black cherries


Galaxy says she wants to knom them but I'd rather make a wine ;-)


This guy was about 30 ft up picking cherries - definitely less overpicked branches - but I picked all of mine from the ground (I'm way to... robust to climb trees)

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Old 07-08-2009, 01:44 PM   #2
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Any suggestions or does the proposed mix sound right?

First wine other than afpelwein for me here...

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Crash is one hard-headed mofo.-Shecky
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Oregon boys are genetically predisposed to annoy people for extended periods of time.-thataintchicken
Are you just bored and wanted something, anything to type?-IrregularPulse

I will just push my son to have kids at 15. Then I will see the grandkids longer.-AMonkey
IP's wife's boobs weigh more than my wife.-Randar
My wife has the coordination of a drunk two legged spider.-Zuljin
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Old 07-08-2009, 07:02 PM   #3
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Ok, off hand I'd add pectin enzyme and a campden tab per gallon.
Day 1, toss your pitted cherries into a bucket. Add enough water to cover them, and a pound or two of honey. Stir in the enzyme and campden, and mash the cherries with your spoon.
Day 2, Pitch the yeast 24 hours after you add the campden. Stir and mash.
Days 3 - 6, Stir and mash, twice daily. Breath the aroma of fermenting cherries.
Day 7, Strain the liquid, press the cherry pulp. Add the rest of your honey and the cherry juice to your carboy. Top off to 5 gallons.
Wait until you can't stand it anymore.

Look here for inspirations...
http://www.homebrewtalk.com/f79/cherry-wine-76645/
http://www.homebrewtalk.com/f80/mead-fresh-cherries-123544/
http://www.homebrewtalk.com/f79/wild-chokecherry-wine-121092/

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Old 07-09-2009, 04:04 AM   #4
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Might try freezing the cherries first to burst the cell membranes. May give you a bit more juice to play with.

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Old 07-09-2009, 06:03 AM   #5
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Cherries are still in the freezer - stuff came up today that prevented a trip to the LHBS. Thanks for the links guys - looks like there are some potential ideas in the similar threads thing too (blast I'm wasted... see post in DR)...

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Oregon boys are genetically predisposed to annoy people for extended periods of time.-thataintchicken
Are you just bored and wanted something, anything to type?-IrregularPulse

I will just push my son to have kids at 15. Then I will see the grandkids longer.-AMonkey
IP's wife's boobs weigh more than my wife.-Randar
My wife has the coordination of a drunk two legged spider.-Zuljin
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