Help with Cherry wine

[Autumnridgewine]

Hi all,

I'm a newbie and still in search of a dry wine from fruit juice. could someone suggest a recipe for me? Here is the info on the Montmorency cherry juice. I'm using 2 64 oz bottles of this for a total of 1 gallon. In addition, I have on hand the following ingredients:
1. Potassium sulphate
2. Acid blend
3. Pectic Enzymes
4. Yeast Nutrient
5. Sodium camped tablets.

I have 3 different yeast types, but will purchase whatever anyone recommends. What recipe would you recommend (and how much sugar to add) so that I make a non-sweet and dry wine? Thanks for any advice!!!!

 

[Raptor99]

My first question is, What does it say on the ingredients list? Is this 100% Montmorency cherry juice, or is it Montmorency cherry juice mixed with apple juice? You can make wine with either one, but the flavor will be different.

Also on the ingredients list: are there any preservatives? If so, it might be difficult to get fermentation started.

Now for the sugar. The amount of sugar to end depends on your final target ABV. For fruit wines, I usually aim for about 12% ABV. Some like it with more alcohol. Best practice is to measure SG with a hydrometer and adjust the sugar accordingly. But in your case the label can help.

According to the label, your juice contains 25 g X 16 servings = 400 g sugar. To get 12% ABV you need an initial SG (OG) of 1.0866. To get that in 1 gallon, you need a total of 1025 g of sugar. Since your juice has 400 g, you need to add 625 g of sugar.

You may or may not need to add acid blend, depending on the pH of your juice. If it is pure cherry juice, you might not need any.

You need to sensitize everything before you start. Mix your juice and sugar, then add your nutrient and pectic enzyme, then the yeast.

There is lots more you can do to improve your wine, but hopefully that is enough to get you started.

 

[Autumnridgewine]

Hi Raptor, thank you so much for taking the time to help me!!! Ok, to answer some of your questions, it is 100% "tart montmorency cherry juice", and no other ingredients. (no preservatives). Also, should I use the other items I listed in my original post? Or should I do it strictly using the ingredients you mentioned in your post? So, should I use any of these:

1. Potassium sulphate
2. Acid blend
3. Pectic Enzymes
4. Yeast Nutrient
5. Sodium camped tablets.

If so, how much. One more additional question. Should I use Lalvin 71b, EC-1118, or Red Star Premier Classique active dry yeast? Again thank you so much for your help!

 

[Autumnridgewine]

I just realized you answered the question about nutrient and pectic enzyme at the bottom of your reply. How much should I use? thanks again.

 

[Erik the Awful]

Apologies that I haven't seen this until now. Every year I make jalapeno-cherry wine with cherries from my cherry tree, store-bought cherries and jalapenos, and padded out with blackberries that also grow in my yard. I use Lalvin EC-1118 because it tolerates a wide temperature range and I keep my carboys in my garage. I have a batch in secondary right now, and here's this year's notes.

Cherry Jalapeno Wine
Started 20240613

3 gallons cherries
3 gallon blackberries
10 jalapenos, diced

20240613
Thawed fruit

20240615
Pressed fruit, re-hydrated and repressed fruit, got 3 gallons juice
Jalapenos not available! Recalled from store shelves
Added 8 cups sugar to 1 gallon water and put into 2 primary buckets
Added 3 campden tablets to each bucket

20240616
Added pectic enzyme
Added ½ packet Lalvin EC-1118 to each bucket, dissolved into 1 cup warm water

20240621
Cap dropped in both buckets
Racked into 5 gallon carboy, very little sediment
Bought 10 large jalapenos, diced, and simmered in 1 gallon water one hour with 8 cups sugar
Strained jalapenos from water and added spicy sugar water to carboy, added water to top off

20240729
Racked
Very dry, very spicy, very tart, not much cherry flavor
Lost 1 pint to sediment
Added 3 cups sugar and 2 tsp bentonite to 1 quart water, was only able to fit 1 pint