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Is there anyway to smooth out a wine that has too much alcohol? Its a cherry(vh) that has bulk aged for 15 months or so. Just added sorbate bc I am going to sweeten some of it. Just lookin for a way, if there is one, to smooth it out. Thanks.

Thanks a lot everyone. Very helpful. You guys are the best.:try:D:try

So, Ive found 100% pure apple juice w/o anything add, but i am having a hard time finding 100% cranberry juice. Would it be ok to use that ocean spray 100% jucie cranberry w/ apple and grape juice? or do i need to find 100% cran?:a1

THANKS GUYS! VERY HELPFUL:try

i'm at the stage where the pee is clear, i have added the potassium sorbate, and the potassium metabisulfite. I just racked the pee off of the sediment, and have some space i need to fill. i dont have extra. i need to top-up, top-off what ever it's called. What should i use? i have a 6 gal...

What can i use to top up my cherry pee that is done fermenting, k-metaed and sorbated?

Thanks a bunch Tom and Wade. This brings another question. So, I already added k-meta about 2 weeks ago b/f I decided to sweeten the wine. I wont have to add that again will I?

Do I need to wait any period of time b/f sweetening my wine, or can I just add the sugar when I add the sorbate? Thanks.

In making the must for my pee, and using the recipe from skeeterpee.com. i put in double the yeast nutrient. will this be ok or did i mess up? anything i can do to fix it if it is a problem?:slp

I made a cherry wine out of vintners harvest, and used their recipe except i used a lot less sugar, and didn't follow their timeline as far as when to rack from primary to sec. They said rack it @ 1.040 then in 3-4 weeks when the sg is at 1.010 to 1.000 add campden. Well, what i did was...

So I just moved my cherry wine from my primary to a 5 and 1 gallon carboy, and I only managed to collect about 5 oz of slurry. Is that typical, or more important is it enough to get a 7 gallon batch of pee going? I used 1122 and the sg was 1.005 when i racked/transfered to the carboys. I put...

Ok, i've just started a batch of vintners harvest cherry wine, and am going to pitch 1122. I have about 6.5gals of must, so sould i pitch only one pack, one and a portion packs, or just go ahead and pitch two. Thanks.

Thanks Tom and Wade. Very helpful. What do you guys think about the yeast question?

I am making a 6 gal. batch of cherry wine using 2 cans of vintners harvest, and have some questions that I need help with. First, is the recipe on the vh can good? It reads for 3 gal: 7lbs white sugar 1 tsp acid blend 1 tsp yeast nutrient 1 tsp pectic enzyme 3 campden tabs (will double)...

Anyone? anyone know, or have any insight. Thanks

Wow sounds like a great recipe! Thanks for sharing. I do have a question about the raisans though. How big is a "box"? Also, do you prepare them in anyway to get rid of the oil and sulfities? Thanks again for sharing.

Thanks for the input everyone. Just one ? though. What is "GFS"?

What factors dictate whether to use a coarse or fine mesh bag?

I am getting ready to start a cherry wine, and the two options I have for fruit are frozen at Costco, or canned vinter's harvest friut bases. Can you guys give me pros and cons to both, and what you would use? Thanks!