I'm not complaining you understand.
5 gallons freshed pressed juice (ida red, golden russet, grimes golden and northern spy). sulphite then nottingham yeast 11/6/2010. After 10 days, racked onto 10 lbs tart cherries that were frozen during the summer. Cherries out about 10 days later. Rack again.
Tasted today - it's very pleasant, very dry, tart, of course. There's a nice somewhat subtle sour cherry flavor. Great long apply/sour cherry finish. Look at the clarity!!
I was planning on bulk ageing for 6 months but I might just bottle this in a couple of weeks.
So why is this crystal clear so soon and the carboy full of Nottingham fermented juice without cherries still looks opaque as it did when first pressed?
(Sorry about the crappy pic)
5 gallons freshed pressed juice (ida red, golden russet, grimes golden and northern spy). sulphite then nottingham yeast 11/6/2010. After 10 days, racked onto 10 lbs tart cherries that were frozen during the summer. Cherries out about 10 days later. Rack again.
Tasted today - it's very pleasant, very dry, tart, of course. There's a nice somewhat subtle sour cherry flavor. Great long apply/sour cherry finish. Look at the clarity!!
I was planning on bulk ageing for 6 months but I might just bottle this in a couple of weeks.
So why is this crystal clear so soon and the carboy full of Nottingham fermented juice without cherries still looks opaque as it did when first pressed?
(Sorry about the crappy pic)
