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Old 09-17-2013, 01:42 AM   #71
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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.
It's high, but not THAT high. I'd consider diluting to 24 brix, to avoid any "hot" flavors, but certainly chokecherry is normally able to stand up to 16% ABV with some aging. I probably would leave "as is", and consider oaking when bulk aging.

I haven't started my chokecherry wine this year- but we have 65 pounds in the freezer. We pick them when black, or as black as possible. I picked up some "red grape concentrate" today at a winemaking store and am getting ready!
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Old 09-17-2013, 01:52 AM   #72
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Cool... I'll leave it alone and see what happens. Thanks for your help, I'll probably be making your blackberry wine in a couple weeks!
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Old 09-17-2013, 05:39 PM   #73
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Finished picking nicely ripe chokecherries and still getting them in freezer - not measured final pounds yet. Followed your, Yooper's, recipe back in 2010, with 30# of the berries. All good, but feeling it needs a bit more sweetening. Thinking this year, instead of the red grape concentrate, I'm going to try frozen bing cherries. Haven't figured on how much per 5-6 gallon batch yet . . .
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Old 09-17-2013, 10:11 PM   #74
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Quote:
Originally Posted by Yooper

It's high, but not THAT high. I'd consider diluting to 24 brix, to avoid any "hot" flavors, but certainly chokecherry is normally able to stand up to 16% ABV with some aging. I probably would leave "as is", and consider oaking when bulk aging.

I haven't started my chokecherry wine this year- but we have 65 pounds in the freezer. We pick them when black, or as black as possible. I picked up some "red grape concentrate" today at a winemaking store and am getting ready!
The choke cherry tree I was hoping to get fruit from is almost dead now.... No wine for me... Perhaps a bit of whine...
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Old 09-17-2013, 11:20 PM   #75
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It might respond to heavy pruning if you wait until it goes dormant this fall. Chokecherry trees are like weeds, if you lop them off at the ground they usually grow back. That might be a little drastic, though.
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Old 09-23-2013, 10:29 PM   #76
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I just moved 5 gallons of this down to my basement to relax awhile. After a week and a half, it looks and smells fantastic!
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Old 11-18-2013, 01:47 PM   #77
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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!
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Old 11-18-2013, 01:48 PM   #78
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I'm on a mission in 2014 to find and collect enough choke cherries to make wine.
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Old 11-18-2013, 01:55 PM   #79
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I'm on a mission in 2014 to find and collect enough choke cherries to make wine.
Just come for a family visit here! I'll make sure have have plenty, and some finished wine to take home with you.

You should see my living room (the warmest room in the house!). I have right now, in carboys/fermenters:
6 gallons rhubarb wine
4 gallons apple cider
9 gallons plum wine
3 gallons dandelion
25 gallons of crabapple wine
3 gallons of oaked blackberry wine
1 gallon of blueberry wine
10 gallons of IPA (in primary)
and later today- 15 gallons of chokecherry!

I still have 60 pounds of apples (crushed) in the freezer and as soon as I get an open fermenter I have to get to work on that.

So I'm pretty sure I could spare a bottle or two if you and your family come visit!
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Old 11-18-2013, 02:01 PM   #80
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Quote:
Originally Posted by Yooper

Just come for a family visit here! I'll make sure have have plenty, and some finished wine to take home with you.

You should see my living room (the warmest room in the house!). I have right now, in carboys/fermenters:
6 gallons rhubarb wine
4 gallons apple cider
9 gallons plum wine
3 gallons dandelion
25 gallons of crabapple wine
3 gallons of oaked blackberry wine
1 gallon of blueberry wine
10 gallons of IPA (in primary)
and later today- 15 gallons of chokecherry!

I still have 60 pounds of apples (crushed) in the freezer and as soon as I get an open fermenter I have to get to work on that.

So I'm pretty sure I could spare a bottle or two if you and your family come visit!
Now there's an offer! I will have to talk to BigJohn!
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