Cherry wine help

[Bowhunter32]

Making a cherry wine of 1.070 started last Thursday. Tn 1.015, I was under the impression to rerack once below 1.030 but my wine is barely red. Wait longer for the wine to extract more color or remove pulp?

10# sugar 20# cherries.

 

[madscientist451]

Did you add water? Or is it all cherry juice?

 

[Bowhunter32]

I added water to get to 6 gallons. (Maybe 2.5 gallons)

 

[gratus fermentatio]

Did you pit those cherries or just add them whole? Were they frozen & thawed? A recipe/process would help.
Regards, GF.

 

[lukebuz]

Squeeze the Cherries until they disappear into solution, and only the pits are left. Let the pulp settle, then rack off of that. I do that for most every fruit!

 

[jgmillr1]

You didn't say which variety of cherries you used. I've used red tart pie cherries (without adding any water) and that results in a nice rose-like color and an intense flavorful wine. It would be even lighter in color if diluted with so much water.