Originally Posted by unszwei
no no, 1 qt of black cherry juice and 3 cans of apple concentrate + requisite water (1.5 qts x 3) can i just kwik clear it at the end to take care of the jam issue? also... what is this about cranberry apple cider.. mm... sounds good... care to share the recipe?
Also, is pectic enzyme the same as pectinase enzyme (I would say yes but i'm constantly wrong and its very irritating)
Yes, pectic enzyme is the same as pectinase enzyme. This is needed to break down the pectins in the jam and suggested any time you use fruits with pectins (basically non grape fruits).
The recipe looks interesting and I think it will be quite tasty in a few months.
For wines we usually talk months not weeks. It will ferment in weeks but it takes months for the wine to age, mellow and really come into it own flavors. I have started to not even think about a wine until it is atleast 6months old. At 9 months the wines I have done are even better. I don't have any thing over a year yet but that seems to be what most wine makers consider a good starting point.