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)
That seem like a lot of sugar, no? The label doesn't give a starting SG, so where should that be? 1.090? Next, sould I use a mesh bag or just pour it in the primary? Also, what yeast would be best between: Lalvin 71B-1122, K1-V1116, or EC-1118?
Thanks for any advice,
Ben
7lbs white sugar
1 tsp acid blend
1 tsp yeast nutrient
1 tsp pectic enzyme
3 campden tabs
(will double)
That seem like a lot of sugar, no? The label doesn't give a starting SG, so where should that be? 1.090? Next, sould I use a mesh bag or just pour it in the primary? Also, what yeast would be best between: Lalvin 71B-1122, K1-V1116, or EC-1118?
Thanks for any advice,
Ben