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Old 04-17-2017, 02:43 PM   #111
dcbrown73
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Quote:
Originally Posted by geek View Post
How's the cherry wine going for you guys?
I haven't checked mine in a while, so maybe tonight I will check it again. It's been a month since I stabilized and all..
I haven't touched it since I last racked it several weeks ago. I expect to rack it again around June. At that point, I expect to look into converting it to a Port. (or at least some of it)
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Old 04-17-2017, 03:27 PM   #112
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My 3 gallon batch is doing fine. Adjusted the Acidity a little - it had gone up to 3.75. Working it down below 3.60 gradually. Taste is great - a little dry for my liking but oddly the SG is at 1.010 where it stopped at the end of fermentation. I'm ok with that but I'm keeping an eye on it making sure there is no MLF or other re-fermentation starting.
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Old 05-26-2017, 08:13 AM   #113
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I am new to wine making. I have grape vines, apple trees and cherry trees.

I just want to clear up some stuff on cherries and the difference between tart and sweet cherries. Tart and sweet have nothing to do with the flavor or amount of sugar in a cherry it has to do with the species of tree they come from. Sweet cherry tree (P. avium) and the tart cherry tree (P. cerasus) . Basically a tart cherry can be sweeter and have more sugar than a sweet cherry. Tart cherries also are better for cooking because they hold up better.

 
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Old 05-27-2017, 08:10 AM   #114
Scooter68
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"I just want to clear up some stuff on cherries and the difference between tart and sweet cherries. Tart and sweet have nothing to do with the flavor or amount of sugar in a cherry it has to do with the species of tree they come from. "

While I agree that the sugar amount of a ripe tart cherry is not necessarily different than a sweet cherry, the flavor is different. Just as different varieties of fruits vary in flavor, strength of flavor and even sugar contents. They are both cherries but there can be big differences in the characteristics of different cherry varieties.

I have 16 oz bottles of concentrated Black Cherry juice and Tart Cherry Juice the taste is very different but the sugar content of those is exactly the same (and the mix amount for an 8 oz serving of juice is the same 1 oz to 7 ozs of water = 1 serving = 120 calories)

I have over 30 blueberry bushes and each type has certain characteristics. Size, sweetness, color, time of ripening, etc. In my garden I chose different tomato plants because the have different characteristics in flavor, size etc. In fact when making Apple wine, those with a depth of experience recommend blending at least two types of apples for a wine and they also state that in general tart apples make better wines.

There are flavor differences between different varieties of fruit and vegetables. Yes there is a general flavor characteristic of a Cherry, Apple, Blueberry etc but within those fruits the flavor still varies especially if you are talking about a Tart vs Sweet variety.
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Old 06-25-2017, 11:21 AM   #115
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Racked the cherry wine off the fine lees and the dark chocolate chunks.
Wine is very clear, it doesn't taste dry or sweet, cherry flavor is subtle and there's a hint of chocolate aroma.

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Old 06-25-2017, 02:18 PM   #116
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Quote:
Originally Posted by geek View Post
Racked the cherry wine off the fine lees and the dark chocolate chunks.
Wine is very clear, it doesn't taste dry or sweet, cherry flavor is subtle and there's a hint of chocolate aroma.

Attachment 37189
That looks great

 
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Old 06-27-2017, 08:17 AM   #117
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Does anyone know a good place (hoping for something at a local supermarket?) to get some sort of cherry extract without any additives but pure cherry concentrate?
I'd like to add a bit more of cherry flavor to this wine, although maybe I should just let it age for a couple months....

The problem is that my 5gal carboy needs to be topped off, missing about 1/2 a gallon and I don't want to rack down since I only have 1gal jugs available right now.

For now is sitting with the head space eliminator...so maybe this will hold on just fine for a couple months...
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Old 06-27-2017, 08:23 AM   #118
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Wonder if this concentrate may be good:

From Walmart.
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Old 06-27-2017, 08:26 AM   #119
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Quote:
Originally Posted by geek View Post
Racked the cherry wine off the fine lees and the dark chocolate chunks.
Wine is very clear, it doesn't taste dry or sweet, cherry flavor is subtle and there's a hint of chocolate aroma.

Attachment 37189
Wine looks great and thanks for the idea of adding chocolate, I had forgotten about that. I have a batch of cherry fermenting as I type. Last batch I added some cinammon and clove. Turned out well. This one I may throw in some chocolate.
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Old 06-27-2017, 11:02 AM   #120
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Quote:
Originally Posted by geek View Post
Wonder if this concentrate may be good:

From Walmart.
Don't see anything wrong with it. I bought a bottle to see if I liked tart cherry before I made my first batch. For the wine itself I used this: https://www.amazon.com/Complete-Natu...ce+concentrate

(One bottle of the concentrate equals 1 Gallon of the stuff you are looking at.) BUT you can walk into Walmart and have what they offer - today !
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