Maestro
Jack of all trades
- Joined
- Apr 20, 2010
- Messages
- 139
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Ok, so we fermented our cherry wine that we made from fresh bing cherries. We used the recipe from the purple recipe book, Winemakers Recipe Handbook, which I understand many of you have.
I racked once more into a clean carboy to further age it and allow it to clear. I tasted it and it had a super strong alcohol taste to it as well as didn't taste much like cherries. I used Lalvin EC-1118 to ferment and it went FAST! I followed the recipe exactly so am trying to figure out what else there is to do.
Also, I noticed in that recipe book that there are no instructions for stabilization and it only says to let it sit to clear with a rack a couple months in. Is there more to the recipe that I am not getting???
I racked once more into a clean carboy to further age it and allow it to clear. I tasted it and it had a super strong alcohol taste to it as well as didn't taste much like cherries. I used Lalvin EC-1118 to ferment and it went FAST! I followed the recipe exactly so am trying to figure out what else there is to do.
Also, I noticed in that recipe book that there are no instructions for stabilization and it only says to let it sit to clear with a rack a couple months in. Is there more to the recipe that I am not getting???