whino-wino
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- Feb 15, 2008
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I picked some pin cherries this past summer and put some in the freezer for safe keeping. I kept running into them lately every time I dug in the freezer so I figured I'd put them to good use. I had about 8 pounds of them in 2 vacuum sealed bags so I got one out:
I checked my recipe book....nope, no pin cherry in there. Checked my recipe folder on my computer....none there either. Hmmmmm. Googled "pin cherry wine" and got a few hits, but it looks like everyone that has written anything about it on the internet just went with a chokecherry wine recipe. Then I figured why not just wing it.
Recipe (invented just a few hours ago):
4 lbs pin cherries
1/2 lb chopped golden raisins (for the heck of it)
Sugar to S.G. 1.085 (I used 3 1/3C if you're curious)
1/2 tsp pectic enzyme (I actually haven't added this yet....will do tomorrow)
Acid Blend (to .60 tartaric)
1/8 tsp tannin
1/2 tsp yeast energizer
Water (to 1 gallon)
1/8 tsp K-Meta (I don't use campden tablets)
I have not decided on the yeast yet.
I've only got 5 packets on hand in the refridgerator (2 Lalvin K1-V1116, 1 Lalvin 71B-1122, 1 Lalvin EC-1118 and 1 Red Star Pasteur Red) Perhaps I should put that up for a vote? I'll most likely use the K1-V1116 since I have 2 packets.
Here it is all mixed up:
Tomorrow....we start making bubbles
I checked my recipe book....nope, no pin cherry in there. Checked my recipe folder on my computer....none there either. Hmmmmm. Googled "pin cherry wine" and got a few hits, but it looks like everyone that has written anything about it on the internet just went with a chokecherry wine recipe. Then I figured why not just wing it.
Recipe (invented just a few hours ago):
4 lbs pin cherries
1/2 lb chopped golden raisins (for the heck of it)
Sugar to S.G. 1.085 (I used 3 1/3C if you're curious)
1/2 tsp pectic enzyme (I actually haven't added this yet....will do tomorrow)
Acid Blend (to .60 tartaric)
1/8 tsp tannin
1/2 tsp yeast energizer
Water (to 1 gallon)
1/8 tsp K-Meta (I don't use campden tablets)
I have not decided on the yeast yet.
I've only got 5 packets on hand in the refridgerator (2 Lalvin K1-V1116, 1 Lalvin 71B-1122, 1 Lalvin EC-1118 and 1 Red Star Pasteur Red) Perhaps I should put that up for a vote? I'll most likely use the K1-V1116 since I have 2 packets.
Here it is all mixed up:
Tomorrow....we start making bubbles