Sour Cherry Wine

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AAADiamond

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I just processed 35 pounds of sour cherries from my father in law's yard and pitched the Pasture Red yeast and I've never seen such heavy foaming 48 hours into fermentation! Anyone experience this before?
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Yep, My chocolate Cherry port and my plum both did. In fact my plum wine was the first wine that I put the primary bucket in a catch tub and boy was I glad I did. ( just take a look at my thread on this site ).

Just a normal healthy fermentation

BOB
 

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