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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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Old 08-12-2016, 01:46 PM   #20
Dee223
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Aug 2016
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Quote:
Originally Posted by Noe View Post
96 oz of pure apple juice (no preservatives)
32 oz Welch's apple/cherry concentrate (in juice form 1 can needed)
Sugar to raise SG to 1.090 (about 1 pound 6 oz for me)
1 tsp acid blend
1 2/3 tsp pectic enzyme
Campden tablet
1/4 tsp tannin
1 1/2 tsp yeast nutrient

Pour apple/cherry juice into primary and stir in sugar. Once sugar is dissolved pour in apple juice to make one gallon. Add tannin, yeast nutrient, campden, and acid and stir. In 12 hours add pectic enzyme - stir. In 12 more hours add activated yeast. Stir every day until you transfer to secondary. Rack after 60 days and do this at least twice adding campden every other rack and before bottling.

This is a alteration of Jack K's apple wine recipe. I decided to play around with it and it turned out well. The color is very nice and it tastes very good dry but you can sweeten if you want.
How much does this yield?

 
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