LoneTreeFarms
Well-Known Member
Hi all, new to the site and to the exciting world of wine making. My neighbor and I recently started our first batch, a 6 gallon batch of Old Orchard apple cherry wine. I followed the recipe on jack keller's website. Tonight we did our first racking from the primary fermenter to the secondary glass carboy. i took a sample, being eager to see how the wine tasted and was surprised by how tart the sample was.
I have a few questions.
1. Is it normal to be a bit tart at this stage?
2. when is the proper time to sweeten the wine? is it just before bottling?
3. I'd like to experiment more with different varieties, does anyone have a good cinnamon raisin wine recipe. and would empty gallon water jugs work well in the experimental phase?
I have a few questions.
1. Is it normal to be a bit tart at this stage?
2. when is the proper time to sweeten the wine? is it just before bottling?
3. I'd like to experiment more with different varieties, does anyone have a good cinnamon raisin wine recipe. and would empty gallon water jugs work well in the experimental phase?