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Old 02-22-2013, 02:51 PM   #61
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I am new to making wine. I have brewed beer for a few years. I have 2 gallons of chokecherry juice in the freezer that I was going to make into jam. I was thinking of making chokecherry wine. I cooked the chokecherries in water and then destoned and squezzed the pulp. Can I still make wine after cooking the chokecherries (intially intended for jam)? I have yeast(Lalvin EC-1118, 3 packages), campden tablets, pectic enzyme, acid blend, yeast nutrient, and 1 liter of red grape concentrate. Any help would be great. I want to get the juice out of my freezer.

Thanks.

Pick

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Old 02-22-2013, 02:54 PM   #62
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I'm sure you can. I did something similar for a friend who had steam-extracted juice. I'm not sure it'll ever get crystal clear, though, once the pectin has been set. But that's the only thing I can think of that would be a problem.

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Old 02-22-2013, 02:58 PM   #63
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So how does 2 gallons of chokecherry juice equate to your original recipe? I am not sure if I have too little or much juice.

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Old 02-22-2013, 03:01 PM   #64
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So how does 2 gallons of chokecherry juice equate to your original recipe? I am not sure if I have too little or much juice.
I have no idea! They gave me three gallons of juice, so I just used the juice. I have no idea how many pounds of chokecherries per gallon they used.
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Old 02-23-2013, 01:12 PM   #65
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Go for it. But only use one packet of yeast. I've followed Yooper's recipe for several years now, adjusting it per harvest. So I always use the whole fruits. All I can add, is that any wine from just juice is going to be shallower, but could still be a drinkable wine. Next time tho, don't juice your chokecherries. They do make an excellent red wine.

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Old 09-03-2013, 11:13 PM   #66
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We just finished picking chokecherries, and are done for the year. We only picked 60 pounds, and had enough. We've also been picking blackberries and blueberries, and our garden is requiring a ton of picking as well- everything came ready at once this year!

We are going to make 20 gallons of chokecherry wine later this month. They are in the freezer right now!

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Old 09-05-2013, 02:03 PM   #67
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Ooh! I'm hoping that we'll have ripe choke cherries in Rhody this weekend. Yoop -as always - you inspire me! Thanks!

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Old 09-16-2013, 04:32 PM   #68
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How ripe should the berries be for this recipe? I caught them at the purple/black stage. I used 9# sugar for 5 gallons, so a little shy of the recipe, and ended up with a brix of 26... Also, I had to add about twice as much acid to get the ph around 3.6 and TA over 0.6. Maybe the berries just sweetened up a little more this year than usual?

On the plus side, it sure took on a nice shade of red with the extra acid!

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Old 09-17-2013, 01:15 AM   #69
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How ripe should the berries be for this recipe? I caught them at the purple/black stage. I used 9# sugar for 5 gallons, so a little shy of the recipe, and ended up with a brix of 26... Also, I had to add about twice as much acid to get the ph around 3.6 and TA over 0.6. Maybe the berries just sweetened up a little more this year than usual?

On the plus side, it sure took on a nice shade of red with the extra acid!
I always check the SG first, so I'm sure they vary quite a bit from year to you.
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Old 09-17-2013, 01:32 AM   #70
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It was about 23 right after I smooshed everything up so I thought it was ok, but the next morning when I added yeast it had jumped up to 26. I guess the berries had some serious sugar in them. Anyways, thanks for the recipe... I couldn't resist all the trees heavy with fruit this year!

Should I do anything to dilute it or just hope for the best? If nothing else I could always turn it into punch and invite the neighborhood over.

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