So today I have pitched yeast (Lalvin 71b-1122) into cherry juice to make my first wine and I have a few questions for our members.
The juice I used I got from Trader Joe's- it's red tart cherry juice, not from concentrate, 100% cherry juice, no preservatives.
I was wondering about the nutrition of cherry juice for yeast. Is there a need to add any nutrients for cherry wine? I have some Wyeast that is called "beer yeast nutrient." Now, this is saccharomyces cerevisiae I am using for this wine here, so I am assuming the "beer yeast nutrient" would be okay, is that safe to assume?
Also, I was wondering how fermentable cherry juice is. I did not add anything to the juice other than the yeast, and afterword I took a gravity reading on an extra bottle I bought and was surprised by the seemingly low gravity of it at 1.040. I know for apple juice the FG can dip below 1.000, is this true for cherry juice? Even if it does, the abv would come out on the low side, I would really like this to finish at at least ~11% or so, but ideally 13% would be nice.
So it seems I should add some extra sugar. Since the juice was very tart to begin with, I do plan on back-sweetening the finished product.
I used 2.75 gallons of juice. Could anyone recommend to me how much sugar I should add to achieve at least 11% abv for my finished product?
Thanks so much! I hope I didn't do anything to drastically wrong here...