torilen
Well-Known Member
I've had some cranberry-cherry wine sitting in the fermentor for a bit now...probably month and a half or more. I let it ferment for about 5 or six days, and pulled it...didn't want it to get too strong (I use Red Star Premier Cuvee and Lalvin ec1118, so possible ABV can get up there). I didn't get to check the OG before starting, so I don't know ABV. It's got a little bit, though...enough to notice.
I finally got around to bottling tonight...put some "essence of wood" in with some cranberry concentrate, along with some potassium sorbate, and pasteurized it.
It turned out okay, and I have a full 1.5L bottle and a 750ml that is just below full. Putting them away for later.
**My essence of wood - some wood shavings that I had boiled to get the wood flavor out and stored in the fridge. This actually works quite well for adding that woody flavor to wine.
I finally got around to bottling tonight...put some "essence of wood" in with some cranberry concentrate, along with some potassium sorbate, and pasteurized it.
It turned out okay, and I have a full 1.5L bottle and a 750ml that is just below full. Putting them away for later.
**My essence of wood - some wood shavings that I had boiled to get the wood flavor out and stored in the fridge. This actually works quite well for adding that woody flavor to wine.
