DirtyDawg10
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- Feb 19, 2012
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Since the wine smells and looks great to this point I decided to start my own thread instead of clogging up Dave's original thread with this stuff.
My Wife wanted me to try a Cherry flavored wine so I figured what better way then to experiment with a Dragon's Blood skeeter pee. I decided to go with a Cherry/Lemon/Lime. My original go around with the Dragon's Blood I added the full 96oz of citrus juice to the mix and the acid was a bit too much for me. I decided to cut the citrus back a bit and bump up the added fruit. On day one (10/25/12) here's what I added to my primary in order...
32oz of ReaLemon
16oz of ReaLime
Since I dropped the citrus juice I decided to add some cherry juice to make up for it. I went with...
64oz of 100% black cherry juice
I added water up to the five gallon mark and then bumped up the SG with granulated sugar to 1.085 stirred until fully dissolved. I then added the following...
1 tsp. tannin (stir)
4 tsp. yeast nutrient (stir)
2 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
I brought the final level of the must up to the 6gal mark with water and then added more granulated sugar to keep the SG at 1.085. I wanted to bump up the fruit a bit more this time so in a mesh bag I added...
8.5lbs of frozen then thawed pitted dark sweet cherries
I added the bag to the must and squeezed and stirred it in. Then let it sit over night.
On day two (10/26/12) I pitched the hydrated EC-1118 yeast and stirred it up with the must. The extra fruit brought the level of the must up high in my primary so I wasn't able to snap down the lid as it was bubbling up into the airlock so I just set the lid on top this time. Here's what it looks like right now
I can't wait to try this one out. Today (10/29/12) I checked the SG and it's down to 1.050. Every day I stir up the must and squeeze the mesh bag a bit to keep things fermenting strong.
My Wife wanted me to try a Cherry flavored wine so I figured what better way then to experiment with a Dragon's Blood skeeter pee. I decided to go with a Cherry/Lemon/Lime. My original go around with the Dragon's Blood I added the full 96oz of citrus juice to the mix and the acid was a bit too much for me. I decided to cut the citrus back a bit and bump up the added fruit. On day one (10/25/12) here's what I added to my primary in order...
32oz of ReaLemon
16oz of ReaLime
Since I dropped the citrus juice I decided to add some cherry juice to make up for it. I went with...
64oz of 100% black cherry juice
I added water up to the five gallon mark and then bumped up the SG with granulated sugar to 1.085 stirred until fully dissolved. I then added the following...
1 tsp. tannin (stir)
4 tsp. yeast nutrient (stir)
2 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
I brought the final level of the must up to the 6gal mark with water and then added more granulated sugar to keep the SG at 1.085. I wanted to bump up the fruit a bit more this time so in a mesh bag I added...
8.5lbs of frozen then thawed pitted dark sweet cherries
I added the bag to the must and squeezed and stirred it in. Then let it sit over night.
On day two (10/26/12) I pitched the hydrated EC-1118 yeast and stirred it up with the must. The extra fruit brought the level of the must up high in my primary so I wasn't able to snap down the lid as it was bubbling up into the airlock so I just set the lid on top this time. Here's what it looks like right now
I can't wait to try this one out. Today (10/29/12) I checked the SG and it's down to 1.050. Every day I stir up the must and squeeze the mesh bag a bit to keep things fermenting strong.
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