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Old 11-23-2013, 04:51 PM   #81
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Yeah Yooper if you are extending the invitation, my wife and I will drive up from Milwaukee. What time of year is harvest? Show me where the trees are and I''l be glad to pick.

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Old 11-23-2013, 05:07 PM   #82
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Oh my! Party at the Yoops house!

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Old 02-05-2014, 04:35 PM   #83
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Bob dug 63 pounds of chokecherries out of the freezer today, and will smash them up while I'm at work.

He asked me to try using more chokecherries per gallon, and less concentrate, so I'm going to use 4 pounds per gallon in the must. I think it might be fairly astringent for a long time, but we'll see how it comes out in the end!
I was searching this topic trying to figure out just how long this wine needs to age. I started a 6 gallon batch with 28 lbs chokecherries (and 0.5 gallon grape juice) in September and it looks great but wow are the tannins heavy. I made a second wine with the leftovers from that batch plus a few pounds of crabapples (1 gallon) and it's delicious already and is such a nice looking rose colored wine. I see you started your batch later than mine but I thought Id bump to see if anyone else has tried a heavy fruit chokecherry wine? How did it come along?
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Old 02-05-2014, 04:38 PM   #84
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I was searching this topic trying to figure out just how long this wine needs to age. I started a 6 gallon batch with 28 lbs chokecherries (and 0.5 gallon grape juice) in September and it looks great but wow are the tannins heavy. I made a second wine with the leftovers from that batch plus a few pounds of crabapples (1 gallon) and it's delicious already and is such a nice looking rose colored wine. I see you started your batch later than mine but I thought Id bump to see if anyone else has tried a heavy fruit chokecherry wine? How did it come along?
I did that just this year. I used about 5 pounds per gallon this year, and it's pretty intense. I haven't oaked it as it is also more tannic. I think it'll be good in the end. I'll check on it in April and see how it's coming along.
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Old 02-10-2014, 03:22 PM   #85
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I did that just this year. I used about 5 pounds per gallon this year, and it's pretty intense. I haven't oaked it as it is also more tannic. I think it'll be good in the end. I'll check on it in April and see how it's coming along.
So, I ended up bottling mine this weekend (dry weather is evaporating air locks, solid bung makes me nervous, and its 6+ months old anyway) and it's improved considerably since I last checked. It did not drop any more lees following the last rack but there was a fair amount of crystalline precipitate in the bottom of the carboy. I managed 31 bottles and had a small cup leftover which I left in the fridge a day then tasted. Very delicious, nice undertones even with a bit of a "hot" aftertaste still (starting SG was a touch over 1.10 as the fruit was very sweet last year, it fermented bone dry, well below 1.00, in my experience "hot" goes away). This will definitely be the best wine I've made so far with a bit more age! It will also be very dangerous as the SG ended up a tad higher than I planned for. For now, its going into the back cellar (cold concrete room) for 6 months so I don't open any more early. Ill be needing to pick way more chokecherries this year.
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Old 03-16-2014, 08:00 PM   #86
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I split my batch in half so I could oak some and have the rest without. There was a little left over so I bottled it. Wow is it good! Needs to mellow a little, but with as young as it is it's going to be awesome this fall!

imageuploadedbyhome-brew1394999932.186740.jpg

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Old 05-29-2014, 07:46 PM   #87
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Is this stuff ever good! The chokecherries are in full bloom around here right now, hoping for a wet summer so we can make another batch.
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Old 05-29-2014, 09:49 PM   #88
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I'm drinking some with dinner tonight myself. Chokecherry wine has been our house wine for a few years. I love the oaked version- it's deep rich and bold. But the unoaled version is fruity and a bit lighter and goes great with so many meals. I don't think I could pick a favorite.

The photo is great. thank you for sharing it!

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