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Old 01-19-2010, 08:13 PM   #1
CandleWineProject
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I like cherries, and one day I bought enough cherry juice from a grocery store to make a gallon of something. I haven't figured out what that something is. There is a regional cidermaker who attempted to make cider from it, but said it was horrible and really was only good for backsweetening cider. I've seen another post from someone about how they used sweet cherries and it is turning out like cough syrup and laments they didn't use sour cherries. I guess I'm a little nervous it will be bad and I have to dump it, and with this recession, that doesn't seem right.

Any suggestions and/or recommended recipes? I'm open to wine, cider, or mead.

 
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Old 01-19-2010, 08:18 PM   #2
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maybe Joe's Quick Grape Mead (but make it cherry instead of grape?):

http://www.homebrewtalk.com/f80/joes...pe-mead-57190/

 
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Old 01-19-2010, 09:04 PM   #3
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I made a sour cherry wine a few years ago. It was, well, not great. It was harsh and bitter. I left it in the jug (it was one gallon from fresh sour cherries) and ignored it. I saw Ken Schramm at a conference, and he served a wonderful mead that had cherries in it. I asked him how he did it- and he said that honey made a huge difference in the smoothness. Even though I made a wine, I might try adding some honey.

I did that. The honey fermented out (I don't like sweet wines), but I was left with a decent wine in the end.

The point to this story (and I DO have one!) is to make a wine. But maybe add 1/2 cup honey as part of the fermentables. Let that ferment out, and possibly add a bit more. (I also do that with my crabapple wine).

As far as a recipe, I'd go light on acid blend and tannin powder, at least initially, until you see what kind of flavors you end up with. My winemaking idol, Jack Keller, has recipes for cherries: http://winemaking.jackkeller.net/reques61.asp to get an idea.

Maybe get a 12 ounce frozen can of Welch's 100% White Grape (without preservatives) and try something like this: http://winemaking.jackkeller.net/request206.asp
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Old 01-20-2010, 12:53 AM   #4
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Cure your gout?

 
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Old 01-20-2010, 12:57 AM   #5
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Quote:
Originally Posted by YooperBrew View Post
The point to this story (and I DO have one!) is to make a wine. But maybe add 1/2 cup honey as part of the fermentables. Let that ferment out, and possibly add a bit more. (I also do that with my crabapple wine).
Add a bit more honey, or add a bit more cherry juice?

 
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Old 01-20-2010, 01:28 AM   #6
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Quote:
Originally Posted by CandleWineProject View Post
Add a bit more honey, or add a bit more cherry juice?
More honey! sorry to be so unclear.

The honey really "smooths" the flavor even if you're not sweetening the wine.
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Old 01-20-2010, 01:28 AM   #7
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I'd add it to 3.5 lbs of honey, top to a gallon with spring water, and pitch Rc-212.

 
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Old 01-20-2010, 02:46 AM   #8
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I'm betting a Melomel Like DaveAllen suggests would be really nice.

 
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Old 01-20-2010, 02:57 AM   #9
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Also, I'd add a handful of golden raisins for body.

 
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Old 01-20-2010, 03:36 AM   #10
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oh yes, lots of great ideas! I'm glad I asked instead of just pitching yeast.

 
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