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Old 08-14-2011, 03:11 PM   #11
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Originally Posted by skyzo View Post
The cherries were crushed thoroughly, and let to steep in their juice for a day, while a campden tablet and pectic enzyme were added. Then we drained the bag, and put the bag into another pot with 1/2 gallon of water to "sparge"(not sure on wine brewing terms). The original cherry juice was about 1.5 gallons. Then steeping the bag with the fruits led to another 1/2 gallon of super concentrated juice. Sparged again with same amount and it was getting close to clear, so now we had 2.5 gallons. Then added 8 pounds of sugar and topped up, and got 1.070.

Later that night though, I siphoned off about 32oz of the 1.070 mix, and added 4 more pounds of sugar that was mixed in 32oz of water. This brought the gravity up to about 1.090. Still a little low, but we will mix in another pound of sugar later in the week. Its fermenting crazy quick right now, about 16 hours later.

Yeast was Red Star Montrachet

I wouldn't go any higher than 1.090 or so! Cherry wine can get "hot" and taste like cough syrup for years. I'd let it go, and see later if you want more alcohol in it. Montrachet can go up to 14% or higher, pretty easily.

When you make this again, don't add the pectic enzyme and the campden at the same time. Instead, add the pectic enzyme 12 hours later, and then the yeast 12 hours after that. Pectic enzyme is rendered ineffective by campden.
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