Hi All,
I'm in the super early "research" phase of making a recipe for Cherry/black currant wine. I'm wondering, how much fruit should I use per gallon (6 gal batch)?
I'm looking to make a dark strong wine, like a red, not so much like a blush. So far I'm thinking about 6lb dark sweet cherries and 2lb black currants per gallon. I thinking that the currants will add tartness as I doubt I'll be able to find sour/tart cherries. Any thought? What would you recommend?
Also, should I consider using a little less fruit and adding a can of tart cherry puree?
Ultimately, I'm planning to add a little oak and age for a year.
This post is more of a brainstorm session so I can refine my thought process.
Thanks in advanced.
I'm in the super early "research" phase of making a recipe for Cherry/black currant wine. I'm wondering, how much fruit should I use per gallon (6 gal batch)?
I'm looking to make a dark strong wine, like a red, not so much like a blush. So far I'm thinking about 6lb dark sweet cherries and 2lb black currants per gallon. I thinking that the currants will add tartness as I doubt I'll be able to find sour/tart cherries. Any thought? What would you recommend?
Also, should I consider using a little less fruit and adding a can of tart cherry puree?
Ultimately, I'm planning to add a little oak and age for a year.
This post is more of a brainstorm session so I can refine my thought process.
Thanks in advanced.