chasemandingo
Senior Member
- Joined
- May 4, 2013
- Messages
- 218
- Reaction score
- 15
Hey all,
I made a one gallon batch of cherry pee not too long ago. It has cleared and I have been tasting it tonight. I must say I'm disappointed. I used 4 oz. lime juice, 6 oz. lemon juice, 12 ounces tart cherry juice and too much sugar. My abv. was 15%!!! I have brought it down since I have racked the wine three times now and have topped with water every time. I also threw in a pound of sweet black cherries into the primary and used an FPac of black cherry juice to back flavor. I may have used too much though as I boiled 12 oz. down to 3 oz. lol. I am in the process of back sweetening the pee and haven't tasted it sweetened yet but I am worrying already. The cherry taste is strong but subdued at the same time( I know it doesn't make sense but that is the only way I can describe it, like a strong taste but not the atypical cherry flavor many are used to). It also is way too acidic ( could just be because it is not properly balanced). Also it is very very thin bodied. I made a DB with 1 1/2 pounds of triple berry melody and the high acidity and extremely light body worked very well with it. It tasted like a fruity white zinfandel and was light and refreshing. Any way, I don't wanna waste all that hard work so I am looking for advice on what to do. Should I attempt to bring down the acid with sodium bicarbonate? Is there something I can add to add body to the wine at this point? I am back sweetening to 1.02 and I know this will eventually bring out more of the fruit flavors but I still don't think it will be good as it is. Anyway, if all else fails I guess a bottle of cherry flavored vodka some 7up and some sherbert could turn this failure into a drinkable alcoholic punch. All advice and comments are welcome. Also, even though I enjoyed my fruity zin DB, the next batch i do will be with 6 or 7 oz. fresh squeezed lemon juice, a can of Welch's white grape concentrate for body and a half pound fruit pack after fermentation. Thank you all very much!
I made a one gallon batch of cherry pee not too long ago. It has cleared and I have been tasting it tonight. I must say I'm disappointed. I used 4 oz. lime juice, 6 oz. lemon juice, 12 ounces tart cherry juice and too much sugar. My abv. was 15%!!! I have brought it down since I have racked the wine three times now and have topped with water every time. I also threw in a pound of sweet black cherries into the primary and used an FPac of black cherry juice to back flavor. I may have used too much though as I boiled 12 oz. down to 3 oz. lol. I am in the process of back sweetening the pee and haven't tasted it sweetened yet but I am worrying already. The cherry taste is strong but subdued at the same time( I know it doesn't make sense but that is the only way I can describe it, like a strong taste but not the atypical cherry flavor many are used to). It also is way too acidic ( could just be because it is not properly balanced). Also it is very very thin bodied. I made a DB with 1 1/2 pounds of triple berry melody and the high acidity and extremely light body worked very well with it. It tasted like a fruity white zinfandel and was light and refreshing. Any way, I don't wanna waste all that hard work so I am looking for advice on what to do. Should I attempt to bring down the acid with sodium bicarbonate? Is there something I can add to add body to the wine at this point? I am back sweetening to 1.02 and I know this will eventually bring out more of the fruit flavors but I still don't think it will be good as it is. Anyway, if all else fails I guess a bottle of cherry flavored vodka some 7up and some sherbert could turn this failure into a drinkable alcoholic punch. All advice and comments are welcome. Also, even though I enjoyed my fruity zin DB, the next batch i do will be with 6 or 7 oz. fresh squeezed lemon juice, a can of Welch's white grape concentrate for body and a half pound fruit pack after fermentation. Thank you all very much!