COLObrewer
Well-Known Member
Fellows,
I made a 1gallon batch of pie cherry wine today, I wanted to test the native yeast and also get some wine type experience. I have a couple questions.
I extracted about two quarts of pure juice which came out to 12 brix, I wanted more potential so I boiled up 1 cup of fructose in 2cups water and added it to the mix, then added water to appx. 1gallon.
The brix refractometer still says 12 brix, tested calibration again and tested juice again and still at 12 brix. Increase in volume I guess? That's a stupid question, duh. Gravity is at 1.048.
So I added another cup fructose disolved in about 1 cup water, making brix at 15.8, gravity is at 1.062ish.
So I added another cup fructose disolved in about 1 cup water, making brix at 19.6, gravity is at 1.082ish.
Is fructose the best suger to add to wine? Does it matter?
Is there going to be any cherry flavor left in this?
If I want this wine sweet in the end, do I add sugar later? Cold crash it to stop yeast? Assuming I have any yeast in there.
Do I save some of the juice in the fridge for top-off when I secondary? There will be a ton of lees from the looks of it.
Will I in fact have native yeast from the cherries, skins etc?
Thank you for your thoughts? I'll post a pic later while at work.
I made a 1gallon batch of pie cherry wine today, I wanted to test the native yeast and also get some wine type experience. I have a couple questions.
I extracted about two quarts of pure juice which came out to 12 brix, I wanted more potential so I boiled up 1 cup of fructose in 2cups water and added it to the mix, then added water to appx. 1gallon.
The brix refractometer still says 12 brix, tested calibration again and tested juice again and still at 12 brix. Increase in volume I guess? That's a stupid question, duh. Gravity is at 1.048.
So I added another cup fructose disolved in about 1 cup water, making brix at 15.8, gravity is at 1.062ish.
So I added another cup fructose disolved in about 1 cup water, making brix at 19.6, gravity is at 1.082ish.
Is fructose the best suger to add to wine? Does it matter?
Is there going to be any cherry flavor left in this?
If I want this wine sweet in the end, do I add sugar later? Cold crash it to stop yeast? Assuming I have any yeast in there.
Do I save some of the juice in the fridge for top-off when I secondary? There will be a ton of lees from the looks of it.
Will I in fact have native yeast from the cherries, skins etc?
Thank you for your thoughts? I'll post a pic later while at work.