Cherry wine from 100% cherry concentrate, few questions.

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

Gene Kimmi

Supporting Members
Supporting Member
Joined
Aug 25, 2019
Messages
16
Reaction score
38
I have 5 gallons of sweet cherry going now from the Coloma concentrates. It’s been aging for about 7 months now. One thing I ran into with it was that it wouldn’t ferment below 1.018. I thought it was a stalled ferment, but if I added more sugar, it started fermenting again. I just added enough sugar that when it stopped at 1.018, it had the abv I wanted.

I have also used their peach, Concord grape, elderberry, cab sav, Zinfandel, and merlot concentrates without any problems.
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
4,029
Reaction score
3,368
Location
Northwest Arkansas
I was going to do 4 carboys or approximately 20 gallons of wine.
Half i wanted to fortify and drink when its done and the other half to barrel age for a while.
If I might suggest this based on your qty planned. Perhaps those 4 gallons of tart cherry then one or two quarts of sweet. That will keep you flavor strong without complicating it. Assuming you are good with making it a tart cherry wine.
Or, if you want to do a sweet cherry you could just flip that suggestion since sweet cherries are a little less concentrated based on their dilution rates.
 

Latest posts

Top