Hi, new to winemaking, been a homebrewer for about 3 years now.
I just picked 25lbs of sweet cherries (VERY sweet, almost black in color and oh so delicious) and was going to make some wine with it.
I was planning on making 5 gallons of it. So I have been reading up on it, and just wanted to make sure my process was correct.
I have a large cooler, and so this morning I transferred all the cherries to a nylon bag, and squished them all. I got about 2 gallons of juice from it. I next added a campden tablet about 3 hours ago. I have it covered now(nylon bag with skins/seeds still in juice), and will let it sit for 24 hours before adding some pectic enzyme.
Then let it sit for 24 more hours before adding to carboy, taking gravity, and adding sugar until correct OG is reached. Then pitch yeast and wait wait wait, racking every so often.
Anything I am missing?
Thanks!
I just picked 25lbs of sweet cherries (VERY sweet, almost black in color and oh so delicious) and was going to make some wine with it.
I was planning on making 5 gallons of it. So I have been reading up on it, and just wanted to make sure my process was correct.
I have a large cooler, and so this morning I transferred all the cherries to a nylon bag, and squished them all. I got about 2 gallons of juice from it. I next added a campden tablet about 3 hours ago. I have it covered now(nylon bag with skins/seeds still in juice), and will let it sit for 24 hours before adding some pectic enzyme.
Then let it sit for 24 more hours before adding to carboy, taking gravity, and adding sugar until correct OG is reached. Then pitch yeast and wait wait wait, racking every so often.
Anything I am missing?
Thanks!