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Old 05-24-2012, 02:24 PM   #11
Yanniwithamohawk
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Jan 2012
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My lady prefers a sweeter wine and I've been adding a pound of sugar every time I rack it to keep it sweet. In return making it a subtle, but effective, cherry/apple wine. Its color is intoxicating all by itself. I'm normally a beer guy but its going to be a long year waiting for this one.



 
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Old 01-06-2013, 03:22 PM   #12
ebard
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Dec 2012
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I also have some apple cherry going started it on 12/23 used a frozen cocentrate recipe two weeks later its a pink ish like grapefruit


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Old 02-24-2013, 12:34 AM   #13
johngottshall
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Feb 2013
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I started a gallon of this today only alteration i used 64oz pure apple and 64oz pure cherry juice.every thing else is the same as original recipe. thanks NOE

 
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Old 03-13-2013, 10:03 PM   #14
Yanniwithamohawk
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Jan 2012
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I started a variation of this recipe in January 2012 and just tasted it the other day. After much added sugar to boost fermentation in the first 6 months it has come out smooth, sweet, flavorful, yet strong. It packs quite the punch for how easy it goes down. A triumph indeed!
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Old 09-18-2015, 03:04 PM   #15
Klug7214
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Aug 2015
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I'm looking to make a batch of this cherry/apple wine but I have fresh cherries and pressed apple cider to use. Is there any apple/cherry ratio you would recommend? I'm nervous if I go 50/50 the cherries might over power the apple flavors. Any thoughts?

 
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Old 02-04-2016, 04:08 PM   #16
PTS_35
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Jan 2016
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When you're adding sugar, are you heating up the juice first in order to dissolve or are you adding it straight to the juice?

 
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Old 02-05-2016, 12:24 AM   #17
Yanniwithamohawk
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Jan 2012
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Its been a while but I don't think I did. I think I just added the sugar and stirred it very well. It will dissolve further as it ferments and as long as you have an ambient room temp of at least 60-70 degrees you should be good to go.

 
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Old 02-29-2016, 07:08 PM   #18
PTS_35
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Jan 2016
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What yeast are you using with this?

 
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Old 03-01-2016, 12:14 AM   #19
Yanniwithamohawk
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Jan 2012
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I would use champagne/wine yeast.



 
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