Itch
Junior
- Joined
- Aug 20, 2012
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Here is my 5 gallon recipe...
8Lb strawberry
12Lb black muscidine
8Lb sugar
Campden tablets
Potassium sorbate
Freeze all the fruit, after they freeze toss in a 10q pot add the sugar the add enough water to cover the fruit with an inch of water, boil the simmer for 10 minutes.
Mix 71b-1122 yeast in a cup of warm water with 3lb tablespoons of sugar set aside while the fruit cools back to room temperature.
After cool mix all together in a 5 gallon carboy fill the rest of the way with water leave 4-5 inches below the neck for the cap then let ferment for 10 days then strain and top up with 100 percent cherry juice when you add it back to carboy...then rack after fermentation has stoped. Use campden and potassium sorbate after fermenting is done.
This is a light colored wine with great hints of the muscidines and strawberry.
Any thoughts would be nice.
8Lb strawberry
12Lb black muscidine
8Lb sugar
Campden tablets
Potassium sorbate
Freeze all the fruit, after they freeze toss in a 10q pot add the sugar the add enough water to cover the fruit with an inch of water, boil the simmer for 10 minutes.
Mix 71b-1122 yeast in a cup of warm water with 3lb tablespoons of sugar set aside while the fruit cools back to room temperature.
After cool mix all together in a 5 gallon carboy fill the rest of the way with water leave 4-5 inches below the neck for the cap then let ferment for 10 days then strain and top up with 100 percent cherry juice when you add it back to carboy...then rack after fermentation has stoped. Use campden and potassium sorbate after fermenting is done.
This is a light colored wine with great hints of the muscidines and strawberry.
Any thoughts would be nice.