Cherry Wine

[ffemt128]

On October 19 we picked up 6 gallons of Cherry Juice that was adjusted to 21brix from Mobilla Farms in Northeast PA. This has got to be one of the longest ferments I have ever had. I checked the sg last night and it was sitting at 1.022. Nutrients and energizer has been added along the way. I went with D47 yeast and it's stirred 2x a day. Should be good when it's done....

 

[mmadmikes1]

My last Cherry wine tasted like cough syrup for a long time but after a year it was great. Dont give up on it nearly

 

[ffemt128]

My last Cherry wine tasted like cough syrup for a long time but after a year it was great. Dont give up on it nearly

I'm actually looking forward to this. I'm surprised by the slow ferment this is undertaking. Usually 2 weeks in the bucket and they are fermented dry. This is still slowly chugging along.

 

[ffemt128]

I checked the sg again last night. The cherry juice is down to 1.006. Should be able to transfer to a carboy this weekend.

 

[Julie]

I really believe it is better for a fruit wine to have a slow ferment.

 

[ffemt128]

I really believe it is better for a fruit wine to have a slow ferment.

I agree and this has definately been a slow ferment. If I transfer on Saturday, it will be 3 weeks to get to that point and it still won't be completely done fermenting.

 

[Arne]

Seems like things are better if you have to wait for them. Works really well with winemaking. I would envy you,Doug, but I am sitting on almost 20 gal. of cherry wine waiting to be bottled. Stuff is really good. Hope yours turns out even better. Arne.

 

[ffemt128]

Seems like things are better if you have to wait for them. Works really well with winemaking. I would envy you,Doug, but I am sitting on almost 20 gal. of cherry wine waiting to be bottled. Stuff is really good. Hope yours turns out even better. Arne.

Thanks Arne. I've been wanting to try a cherry wine for some time. Last year was a bad crop for cherries from what they said. I couldnt pass it up this year. Any recommendations for sweetness or acid %? I'm in no hurry for this. Hoping to let it age at least 9 months before it sees bottles. Ideal would be a year. All depens on the need for empty carboys when stuff is bottled.

 

[MisterHobbs]

I just started a gallon with canned tart cherries (here.) The must tastes just like cherry pie filling.

 

[Arne]

On the pie cherries from my tree, I don't mess with the acid. It seems like they are a little too acidic when the ferment is done, but after 6 to 9 months or so, the acid goes away and they become real smooth. I think I take the sugar up somewhere around 1.010. Each batch is a little different, I do a bench test and sweeten according to that. Course, everybody has different tastes and will like it at a different sweetness. Good luck with it, Arne.

 

[ffemt128]

I transferred the Cherry wine to a carboy yesterday. Such a pretty color...I can't wait til it's time to bottle. We'll see how this tastes in 9 months.

 

[Arne]

How does it taste now?? You surely took at least a little sip. Arne.

 

[ffemt128]

It tastes pretty good. Has a fairly tart taste at this point. Should be good when it's done. I'm looking forward to it.

 

[Arne]

Bet some age will get rid of a bunch of that tart taste. Arne.

 

[ffemt128]

The Cherry is clearing nicely. Such a beautiful red color.

 

[UBB]

I just racked 5 gallons of my own. The color is amazing and definitely very cherry!