Hello folks,
I made 3 gallons cherry wine from recipe number 3 found at JackKeller*com. See below.
Cherry Wine [Dry] (3)
8 lbs morello cherries
2-1/2 lbs sugar
1/2 tsp tannin
1 tsp pectic enzyme
7-1/4 pts water
1 tsp yeast nutrient
Port wine yeast
Bring water to boil. Meanwhile, destem, wash and crush the cherries in the primary without breaking any stones. Pour sugar over cherries. Pour the boilling water over the sugar and cherries and stir well to dissolve. Cover and set aside until cool. Add remaining ingredients and ferment 5 days. Strain juice into dark secondary and discard pulp and stones. Rack after 30 days and again when wine clears. After two additional months rack into bottles and store in dark place. [Adapted from Leo Zanelli's Home Winemaking from A to Z]
END QUOTE.
I froze my fruit first and sterilized using campden tablets instead of boiling water.
Today was day 5 so I moved wine to secondary. S.G. at start was 1.100 and today was 0.098 (I added only 2 pounds sugar per gallon and ended up over sweetening). The cherries I used are called Evan's Cherry they are sour and said to be similar to Morello Cherries (not 100% sure that this comparison is accurate).
I noticed a sour smell when transferring the wine. I tasted it and it had a sour taste. Though the cherries are sour tasting even when fresh this taste seemed to be a different kind of sour, almost like the wine has started going bad. I did punch the fruit down once a day for the 5 days in primary fermentation.
Can anyone shed some light on this? Is my wine a goner?
Your insight would be appreciated.
I made 3 gallons cherry wine from recipe number 3 found at JackKeller*com. See below.
Cherry Wine [Dry] (3)
8 lbs morello cherries
2-1/2 lbs sugar
1/2 tsp tannin
1 tsp pectic enzyme
7-1/4 pts water
1 tsp yeast nutrient
Port wine yeast
Bring water to boil. Meanwhile, destem, wash and crush the cherries in the primary without breaking any stones. Pour sugar over cherries. Pour the boilling water over the sugar and cherries and stir well to dissolve. Cover and set aside until cool. Add remaining ingredients and ferment 5 days. Strain juice into dark secondary and discard pulp and stones. Rack after 30 days and again when wine clears. After two additional months rack into bottles and store in dark place. [Adapted from Leo Zanelli's Home Winemaking from A to Z]
END QUOTE.
I froze my fruit first and sterilized using campden tablets instead of boiling water.
Today was day 5 so I moved wine to secondary. S.G. at start was 1.100 and today was 0.098 (I added only 2 pounds sugar per gallon and ended up over sweetening). The cherries I used are called Evan's Cherry they are sour and said to be similar to Morello Cherries (not 100% sure that this comparison is accurate).
I noticed a sour smell when transferring the wine. I tasted it and it had a sour taste. Though the cherries are sour tasting even when fresh this taste seemed to be a different kind of sour, almost like the wine has started going bad. I did punch the fruit down once a day for the 5 days in primary fermentation.
Can anyone shed some light on this? Is my wine a goner?
Your insight would be appreciated.