Recent content by John Olson

The sugar was dissolved and made into a simple syrup by boiling 2 gallons of water then letting it cool to room temp prior to adding the cherries. The cherries were crushed/puréed and placed into a 2 gallon jelly bag. This was combined in my primary fermenter. Additional water was added to...

At what point do I know that it is done fermenting?

I have a question-I am making a batch of cherry wine that was made from 20 lbs of frozen cherries, 14 lbs of sugar 7-1/4 tsp acid blend 1-1/2 grape tannin 6 tsp yeast nutrient 12 drops pectic enzyme Beginning SG was 1.070 in my primary fermenter. After two weeks the SG was 1.040 and then...