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Old 09-22-2011, 08:53 PM   #11
Brewerone
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Originally Posted by raven2963

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
When I use cane sugar, I used about 12 lbs or 24 cups of sugar. Generally speaking, how much sugar u add at the beginning of your wine won't necessarily determine how sweet your wine will be. For instance, if you use let's say 12 lbs of cane sugar and a yeast that has an alcohol tolerance of 12-14% u may end up with a sweet wine. Whereas with the same amount of sugar and using yeast with and alcohol tolerance of 18% like the EC-1118 I like to use, you could end up with a dryer wine. If you let it completely ferment out. You can stop your fermentation process early if you like with Potassium Sorbate. I recommend getting some of that. I like to use dextrose monohydrate or corn sugar as opposed to cane sugar, because it has more fermentable sugars than cane sugar. Also when starting your initial fermentation, u need to stay within a certain range to start the fermentation process. Somewhere between a specific gravity of 1.060 and 1.100. Remember when I said I like a high alcohol content, well I tried to put enough sugar in my must to get me to 18% alcohol. My fermentation never started and it wont if you try it. I had to dump a 6 gallon batch. Now on to resweetening your wine. This is where I love honey. Honey is only going to make your wine so sweet. You can make the mistake of adding too much honey, not to worry cause you really won't taste the difference. Cane sugar on the other hand. Well let's just say don't get to heavy handed with that. You can over sweeten your wine. Remember to kill the fermentation process first before sweetening, cause you'll start that fermentation all over again.
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Old 10-06-2011, 09:45 PM   #12
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Starting this batch.. how long do I leave the cherries in before removing them?

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Old 10-06-2011, 10:11 PM   #13
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You leave the cherries in the primary fermenter (the bucket you use for the initial stage of fermenting) until your hydrometer reads around 1.01.

You leave them in the whole period of initial or "primary" fermentation because the longer you leave the crushed cherries in the ferment the more color, flavor and sugar will be extracted from them.

If you haven't purchased your supplies yet, make sure you get the pectic enzyme, and I'd buy the yeast called Lalvin 71B-1122 ... not critical on the yeast, but that's what I'd recommend.

When I use cherries, I put them in ziplock bags and put them in the freezer for approximately a week. That way, when you pull them out and thaw them they are soft and the juice comes out much more easily. Then when you go to crush them they will be one *hell* of a lot easier to crush.
BTW the cherries absolutely positively have to be crushed to make this wine.

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Old 10-06-2011, 10:13 PM   #14
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Im having issues getting everything to fit in a 7.8 pale.. any suggestions?

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Old 10-06-2011, 10:47 PM   #15
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Just use a second (foodsafe) pail and split the batch in half. Split your chemicals and additions (sugar etc) between the two. It will all end up in one single "secondary fermenter" anyway. (I'm assuming")

If you are feeling flush with money, you can go buy a larger primary fermenter. Places like Sam's Club (I think) and others have these ... maybe even Home Depot. You would want to look for a plastic "garbage can" that specifically has the "NSF" logo some where on it. That is the indication that it is considered food-safe.
The ones I use are Rubbermaid "Brutes" which are 30 gallon NSF rated "garbage cans". They are about $30 each but you can usually also find pails in the 10 gallon and 20 gallon range as well. Like I say ... just make sure the "NSF" logo is somewhere on the pail (usually on the bottom).
The logo will look something like this ...
http://cms.ukintpress.com/UserFiles/...Foundation.jpg

btw: pails that originally came with food in them are considered foodsafe ... so ones that you might pick up from your local friendly Burger King etc (or Jimmy Johns for their 6 gallon pails ... woot!) are good to use.

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Old 10-07-2011, 01:00 AM   #16
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Jacob is right about freezing the cherries first. As the fruit freezes, the ice penetrates the pectin in the fruit. Pectic enzyme breaks down pectin in fruit which all fruit have. To give u an idea of what pectin is, imagine If grapes didn't have pectin in them. As soon as you peel a piece of the outside layer off all of the juice would run out. On the other hand if you wanted to make a jam or fruit preserve, you would add pectin to your fruit juice to hold it together. if you have any question please feel free to ask.

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