Register Now!

Pick a Wine Kit & Win a Wine Kit Giveaway

Wine Making & Grape Growing Forum > Wine Making > Country Fruit Winemaking > Cherry wine

Reply
 
Thread Tools Search this Thread
Old 03-11-2017, 08:03 AM   #71
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


Lol, you're correct John.
I did boost it to about 1.080

I am currently racking it again as there's LOTS of slush at the bottom.

Taking another reading briefly...

ImageUploadedByWine Making1489240987.178762.jpg
__________________
Varis.

Don Amado Cellars

2
People Like This 
Reply With Quote
Old 03-11-2017, 08:26 AM   #72
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


It's sitting right in the ~1.000 and maybe slightly a bit higher, so I'm calling it 1.000

Man, does Cherry like other fruit wines create a lot of sediment or what..!!
I lost probably 3/4 of a gallon.

I'm letting this sit again for an extra week or more before I add some sulfite to bulk age, for some reason I'm not trusting this will ferment much lower, will see...
__________________
Varis.

Don Amado Cellars

 
Reply With Quote
Old 03-11-2017, 08:56 AM   #73
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


BTW - pH seems to be ~3.56 with a must temp of 68.5F
__________________
Varis.

Don Amado Cellars

 
Reply With Quote
Old 03-11-2017, 09:23 AM   #74
dcbrown73
Clueless Winemaker
 
dcbrown73's Avatar
 
Mar 2016
Posts: 966
Liked 549 Times on 325 Posts
Likes Given: 665


During primary fermentation, was the actively over the top compared to most wines? Mine was. I kept the primary fermenter in a clear plastic bag and it was a good thing!

__________________
David
My wine tasting notes: Finding Wine
What's currently in my cellar.

 
Reply With Quote
Old 03-11-2017, 09:40 AM   #75
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


Yes, pretty much, I had to move it to a bigger vessel I have (10gal bucket) as it was making a big mess with this red star Montrachet yeast, plus mine went much higher than the 6gal mark since I added simple syrup to boost it up.

BTW - I just ended with a bit less than 5gal, so I racked to a 5gal carboy to rest for some time.

I have 2.5lbs of frozen pitted cherries in the freezer, I will decide on when and how to use them to back sweeten, although these cherries seem to be very low in sugar.
__________________
Varis.

Don Amado Cellars

 
Reply With Quote
Old 03-11-2017, 12:13 PM   #76
Hoxviii
Junior Member
 
Mar 2017
Posts: 42
Liked 11 Times on 7 Posts
Likes Given: 6


Quote:
Originally Posted by geek View Post
Lol, you're correct John.
I did boost it to about 1.080

I am currently racking it again as there's LOTS of slush at the bottom.

Taking another reading briefly...

Attachment 34584
Yep, racked a batch of cherry this morning and there was about 5/8" of goop in the bottom of a 5 gallon batch, and this was coming out of secondary.

coming out of primary I had good and proper chunks left behind, obviously, but the amount of fines and dead yeast that came out in secondary is absolutely nuts. Plus the fact that the wine isn't anywhere near clear yet, there's going to be another layer of goop when I go to rack for sweetening.

I only lost a little since I'm patient and know this wine is going to sit for clearing for probably a month, so no sense in leaving too much behind.

I'll typically only lose a real amount of wine at racking for sweetening, but that doesn't get "lost", the tails from that racking gets used to figure out what and how much sweetener to use so it gets consumed in the process

 
Reply With Quote
Old 03-11-2017, 01:36 PM   #77
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


What's the pH of that batch?
__________________
Varis.

Don Amado Cellars

 
Reply With Quote
Old 03-11-2017, 02:50 PM   #78
Hoxviii
Junior Member
 
Mar 2017
Posts: 42
Liked 11 Times on 7 Posts
Likes Given: 6


Quote:
Originally Posted by geek View Post
What's the pH of that batch?
Couldn't tell you.

At the start it was 3.9pH, I corrected to 3.5pH, then titrated and corrected to .65TA.

I don't take pH readings at every racking, just at the beginning, before going to bulk aging, and before sweetening. I'm not due for a reading on this batch until my next racking.

 
Reply With Quote
Old 03-18-2017, 08:38 AM   #79
geek
Junior Member
 
geek's Avatar
 
Sep 2012
Posts: 4,007
Liked 809 Times on 505 Posts
Likes Given: 1554


I racked this wine again and it seems like fermentation got stuck and won't go below 1.000 (never happened to me with any other yeast as I can remember); it's been sitting there for many days. I did degas really well.
So decided to stabilize with k-meta and sorbate, then added the juice from 2.5lbs of tart pitted cherries, the SG went to a merely 1.002.

Racked into 5gal carboy and added chunks of dark chocolate (around 1lb).

I'm gonna let this ride for a couple months to see what kind of profile it develops, cherry smell or flavor is nowhere to be found, so hopefully the back sweeten would do its job in a couple months.

SG ~3.59

.
__________________
Varis.

Don Amado Cellars


 
Reply With Quote
Old 03-20-2017, 05:17 PM   #80
Scooter68
Fruit Wine Lover (And Part-time PITA)
 
Scooter68's Avatar
 
Aug 2015
Posts: 751
Liked 302 Times on 244 Posts
Likes Given: 280


Well getting my First Cherry Wine must ready today.
Going for a 3 gallon batch (Plus a little more for lees lost)
3 x 16 oz bottles of Tart Cherry Concentrate
1 x 15 oz bottle of Black Cherry Concentrate
(Each of the above says that one bottle makes 1 gallon of Cherry Juice. According to the maker - 1 oz of concentrated 'contains the juice of 2 cups of Cherries' According to some sources that mean a bottle equals 5 1/3 lbs of cherries. So I should have 20 pounds worth of cherries in there.

Still working on the pH - it started at 3.86 and I'm looking at adding primarily Acid
Blend to lower that.
SG is 1.088 with a dry ferment that should be a 12.86% ABV.
Based on what I've seen I don't need to add any tannin but I think I'll go ahead with about 1 tsp because I do want it to have the dry and pucker factor.
Going with the EC 1118 yeast when it's ready sometime tomorrow.
Tart Cherry.jpg  
__________________
Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field.

(Dwight D. Eisenhower)

Sweetiepie Likes This 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Cherry wine with Cherry puree jamesmrussell Beginners Wine Making Forum 3 03-08-2016 08:49 PM
Best Cherry for Cherry Wine David219 Country Fruit Winemaking 3 07-14-2014 07:27 AM
Cherry wine loneriver Beginners Wine Making Forum 12 06-11-2013 04:00 AM
pH on Cherry wine is 3.7 Sammyk Country Fruit Winemaking 8 06-13-2012 08:45 AM
cherry wine ryangws Country Fruit Winemaking 27 08-01-2009 02:30 PM


Forum Jump