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Old 09-20-2011, 10:32 PM   #1
raven2963
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Default I have 15 lbs of sweet cherries.

Any suggestions on what to make with them?

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Old 09-20-2011, 10:37 PM   #2
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A cherry brown ale...

Yummy!

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Old 09-21-2011, 01:13 AM   #3
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Sounds like you have the start to .... Cherry wine...

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Old 09-21-2011, 01:58 AM   #4
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Quote:
Originally Posted by WIP
Sounds like you have the start to .... Cherry wine...
Second this.
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Old 09-21-2011, 06:09 AM   #5
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Cherry wine it is. I did a batch of black cherry wine. For the first 3 weeks, the wine was a fiery red color. Then out of nowhere it turn really dark. Almost a black color, more like a dark purple. It was fantastic. You don't have to pit the cherries, just don't crush the seeds. It will ruin the wine.

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Old 09-21-2011, 04:18 PM   #6
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Sounds good to me. Does anyone have a good cherry wine recipe? I do prefer a sweeter wine over something very dry.

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Old 09-21-2011, 04:52 PM   #7
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Quote:
Originally Posted by raven2963 View Post
Sounds good to me. Does anyone have a good cherry wine recipe? I do prefer a sweeter wine over something very dry.
http://winemaking.jackkeller.net/reques61.asp

I don't know how these will turn out because I've never made them but if you want a sweeter wine you can always sweeten at the end.
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Old 09-21-2011, 05:52 PM   #8
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I'm down to my last bottle of a really nice cherry/apple wine with coriander and spices. Am saving the last bottle for Christmas this year. Really turned out to be a nice winter holiday wine.

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Old 09-22-2011, 03:18 AM   #9
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Quote:
Originally Posted by raven2963
Sounds good to me. Does anyone have a good cherry wine recipe? I do prefer a sweeter wine over something very dry.
Actually, I do!

Cherry Wine recipe
Makes a 6 gallon batch

16 lbs Cherries
2 1/2 TSP Bentonite
1 1/2 TSP Wine Tannin
6 Campden Tablets
18 lbs corn sugar (36 cups)
5 TSP Acid Blend
6 TSP yeast nutrient
1 yeast pack EC-1118
1 1/4 TSP Pectic Enzyme
7.8 Gallon Fermenting Pale

Day One
In a fermenting pale, hand crush cherries (do not break the seeds). Add bentonite, acid blend, wine tannin, and Campden tablets. Then add enough water to cover cherries. Cover pale with towel.

Day Two
Add water 5.5 gallons in pale. Then add sugar, pectic enzyme, yeast nutrient, and yeast packet. Stir for one minute. If you use cane sugar, you will have to use less sugar. I got a 1.095 S.G.

Day Three until S.G. Gets under 1.020
Stir everyday for one minute. I like and increased alcohol content. So after the fourth day when the fermentation process is really going, I added 2lbs (4 cups) of corn sugar a day for three days. Total of 6lbs.

Adding the extra sugar took about 12-14 days to get down to S.G. of 1.010

Once you get down to 1.010, rack wine and fit with airlock. I find it beneficial to keep some of your sediment while racking, as you have some yeast down there.

In about a month and a half, your fermentation process should be coming close to an end. I added an amazing clarifier called Sparkalliod. It will clear your wine in three days, but I recommend waiting at least two weeks after adding to bottle. I saw fools gold after three days and bottled once. A week later, I had a little Haze the bottom of my wine bottles.

There is a significant difference in the way this wine tastes from month two to month three. It never made to month four, so I wouldn't know
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Old 09-22-2011, 02:51 PM   #10
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Quote:
Originally Posted by Brewerone View Post
Actually, I do!

Cherry Wine recipe
Makes a 6 gallon batch

16 lbs Cherries
2 1/2 TSP Bentonite
1 1/2 TSP Wine Tannin
6 Campden Tablets
18 lbs corn sugar (36 cups)
5 TSP Acid Blend
6 TSP yeast nutrient
1 yeast pack EC-1118
1 1/4 TSP Pectic Enzyme
7.8 Gallon Fermenting Pale

Day One
In a fermenting pale, hand crush cherries (do not break the seeds). Add bentonite, acid blend, wine tannin, and Campden tablets. Then add enough water to cover cherries. Cover pale with towel.

Day Two
Add water 5.5 gallons in pale. Then add sugar, pectic enzyme, yeast nutrient, and yeast packet. Stir for one minute. If you use cane sugar, you will have to use less sugar. I got a 1.095 S.G.

Day Three until S.G. Gets under 1.020
Stir everyday for one minute. I like and increased alcohol content. So after the fourth day when the fermentation process is really going, I added 2lbs (4 cups) of corn sugar a day for three days. Total of 6lbs.

Adding the extra sugar took about 12-14 days to get down to S.G. of 1.010

Once you get down to 1.010, rack wine and fit with airlock. I find it beneficial to keep some of your sediment while racking, as you have some yeast down there.

In about a month and a half, your fermentation process should be coming close to an end. I added an amazing clarifier called Sparkalliod. It will clear your wine in three days, but I recommend waiting at least two weeks after adding to bottle. I saw fools gold after three days and bottled once. A week later, I had a little Haze the bottom of my wine bottles.

There is a significant difference in the way this wine tastes from month two to month three. It never made to month four, so I wouldn't know
This looks like a good recipe.. A few questions as this will be my first wine.. Will this be sweet or dry? Also if I use cane sugar how much less will I need? Thanks
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