UBB
Senior Member
- Joined
- Nov 19, 2011
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Been putting it off but since I was home all day yesterday I decided to get it going.
Started with 33.5 lbs of Crimson Passion, Carmine Jewel (cold hardy cherries developed in Sask.) and cherries from our vineyard which my mother calls Door County but I can not verify this. All the cherries have been resting in my freezer since July.
I do not have a steam juicer (yet) so I thought: "might as well pit them by hand how hard can that be?"
5 hrs later
I have just over 5 gallons of beautiful looking cherry juice and some extremely red stained and pruned hands/fingers! I did have to add a little boiling water to help expedite the thawing process but it was minimal.
Plan to pitch the yeast this evening and start shopping for a steam juicer as I have approx 35 lbs of the same cherries still in my freezer!
Note: The plan is to use Cotes Des Blancs yeast. Anyone have thoughts on this for Cherry wine?
Started with 33.5 lbs of Crimson Passion, Carmine Jewel (cold hardy cherries developed in Sask.) and cherries from our vineyard which my mother calls Door County but I can not verify this. All the cherries have been resting in my freezer since July.
I do not have a steam juicer (yet) so I thought: "might as well pit them by hand how hard can that be?"
5 hrs later
Plan to pitch the yeast this evening and start shopping for a steam juicer as I have approx 35 lbs of the same cherries still in my freezer!
Note: The plan is to use Cotes Des Blancs yeast. Anyone have thoughts on this for Cherry wine?
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