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.
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
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.
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)...
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!