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Old 08-26-2012, 05:53 PM   #1
jamesdel
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Aug 2012
trenton, missouri
Posts: 30



Ok I saw a thread on here and no one had a answer soooooo. Today while I was at the store I found some black cherry juice and it is now in a gallon jug Here is what I used just looking for some kind of insight as to what you may think I can expect .



1/2 gallon of R.W Knudsen Just black Cherry juice
2 Lbs sugar
1 tsp pectic enzyme
1 tsp yeast nutrient
1 tsp yeast energizer
1 tsp acid blend 1 campden tablet crushed
i heated the water and dissolved the sugar in it filled it up to 1 gallon waited an hour and added red star cotes des blancs yeast
SG of 1.124



thanks for taking the time
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Old 08-26-2012, 06:06 PM   #2
Yooper
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Your SG doesn't seem right at all. Mix it up better and check it again. If you didn't add sugar, there is no way that OG is correct. Or, you did add sugar? If so, that OG is HIGH. You're making cherry cough syrup rocket fuel there!

Also, waiting an hour after mixing up the must and adding the campden isn't really sufficient. More like 24 hours is customary. If you don't have fermentation starting by about tomorrow, buy some more yeast and add it.

Normally, you don't add pectic enzyme, campden, and yeast together. The campden is used to sanitize the must (probably not needed with bottled juice), and the pectic enzyme is never added with campden because campden renders the pectic enzyme ineffective. Campden can also stun or slow the yeast, although wine yeast is fairly tolerant of sulfites. Normally, you mix up the must, then add the pectic enzyme 12 hours later, and then the yeast 12 hours after that.

It should be ok, though, since you don't really need pectic enzyme in that recipe anyway. Just add more yeast if you've killed this first batch of yeast.
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Old 08-26-2012, 06:21 PM   #3
jamesdel
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Aug 2012
trenton, missouri
Posts: 30


Thanks thats the kind of input I was looking for :-) as you can tell I am just starting so lots of stuff I probably missed . Heck I dont think it can kill me , and I seem to retain stuff better after some mistakes !!! which Im pretty good at :-) will let ya know . And again thanks for the input !
Jim
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Old 08-27-2012, 06:28 AM   #4
Honda88
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Jan 2012
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okay so did you get that og with or without sugar, im guessing with????

 
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Old 08-28-2012, 05:17 PM   #5
porcupine73
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Aug 2012
Fort Meade
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I made a 1/2 gallon batch using the Knusden cherry juice. It came out ok. I also tried it using the cranberry. That was my favorite - the cranberry. It is super tart and mouth puckering but leaves you with a big grin on your face about 15 minutes later. I used either the Danstar cuvee or the Lavlin 1118 champagne yeasts.

 
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Old 08-28-2012, 09:30 PM   #6
jamesdel
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Aug 2012
trenton, missouri
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Sorry I guess I left the sugar out . But yes I dissolved 2 pounds of sugar in hot water
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Old 09-05-2012, 12:17 AM   #7
jamesdel
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Aug 2012
trenton, missouri
Posts: 30


ok well its been a bit and it is still bubbling away . Guess in about three mon ths or so I will see what I have :-)
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Old 09-07-2012, 02:01 PM   #8
saramc
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If you find their Tart Cherry buy some along with the Dark Cherry & make a wine from that....NICE. Add a 3-7 drops quality vanilla per 750ml bottle and WOW!
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Old 09-10-2012, 02:02 PM   #9
jamesdel
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Aug 2012
trenton, missouri
Posts: 30


Sounds awesome SARAMC will have to try it . just racked into another jug tested it sg was 1.006 I just had to try it , a little yeasty but other then that not much taste at all :-( guess thats not all bad back sweeten a bit and see what happens .
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Old 09-10-2012, 06:52 PM   #10
ChaosStout
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Aug 2011
Moorhead, MN
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Next time shoot for a Starting SG(After sugar) of 1.080-1.090. that will give you between aprox 10-12% ABV which is perfect.

 
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