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
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.
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