2010 Cherry Wine Experiment
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Uploader Comments (MrServecool)
All Comments (8)
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Don't use bleach my friend, use amberdyne. Take the seeds out. Use montrachet yeast. Add 5 pounds of sugar for a 5 gallon batch. Let it rock out for 4 weeks. Add your pectic enzyme. Rack into a glass carboy and let sit for 2-4 weeks until it clarifies. You can make that in 8 weeks. Just keep racking it mate.
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After the "primary" (5-10 days) fermentation you generally 'rack' into a jar with a small neck (carboy), you top it up to cut off oxygen from getting to the yeast. This prevents the yeast from continuing to multiply past the point when the bulk of the sugar should have been converted to alcohol. Allowing the yeast to continue to multiply will only serve to add a 'yeasty' flavour to the wine. After another 3 - 4 weeks in the carboy it is basically done, rack off the lees and age if desired.
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Good to see you have some action going on there, looking foward to the end result!
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Been well over a year (15 months).. how's the cherry wine looking? Disaster or success?
hrhpaul 4 months ago
@hrhpaul ohh. theres a hard one. I dont like it. Its sherry strength and quite overpowering when you first open it. Like the first tasting it benefits in being left open for a good hour. Its warming for sure. Sweet. its more like a nice fortified wine then a sherry but sherry strength for sure. I've give away 2/3rds of it. Made 45 bottles or so. I'm going to keep 10 for quite a few years and bring it out every now and again to scare people. Not bad for the first go but far to high a starting SG
MrServecool 4 months ago
Just decanted it off its lees into a smaller container. Tried a bit and my god its strong. Smell more like sherry than cherry! Its indescribable and close to dangerous. It needs time. 10 mins in the glass and its getting slicker. Its sweet and dry at the same time. This wine larke is a long play. I have 30 litres in one container and I'll let it go for 6 months. Theres about 5-6litres in some galon containers and I'll drink and have a play with that but keep some for topping up.
MrServecool 1 year ago