Cider, well,..... maybe wine

[phendog]

Believe I will be wrong in either forum. Used a 3rd generation yeast (WLP775) = made 1 X 5gal and 1 X 1gal batches of basic 5% hard apple cider first.

Didn't intend on the high OG, but will let it ride. If lucky enough to get full or close attenuation [1.090 to 1.010/~11%], I will be happy. Should retain enough of the cherry and sweetness with the right amount of dryness.

Really hope some of the tart comes through.

 

[MindenMan]

IME, tart cherries usually make tart cider/wine. No, I mean TART cider/wine. If you don't get full attenuation, you will probably have something you will be proud to share. If it gets fully dry, you may want to add a little non-alcoholic cider at drinking time to balance it out.