- Nov 30, 2021
- Reaction score
- NE Wisconsin
Thanks. I planned on pitting and freezing first… or I should say my SIL will.A sweet cherry has mainly citric acid, I have seen the TA as low as .18% on ones I picked, commercial will come in at 0.8 to 1.0%, pH 4.2 to 4.6.
Pie cherry, what I grow is supermont variety, early crop to miss birds is TA 2.00%, if I risk some bird damage I have gotten it down to 1%, pH ranges 3 to 3.7, pie cherry is dominant malic acid. A side note Montmercy and Supermont are free stone, North Star is not free stone trait.
Astringent is stronger in choke cherry so I am guessing it is a wild character in prunis. We should be able to pull out that flavor with a light treatment of gelatin. It is age related and not in the new wine. (I should hunt out an old bottle to see if it goes away like other tannins) Next time I get enough I will pit the fruit first.
My target has been 4.5 pounds fruit per gallon but in the old days when I could pick 15 gallons at an Ex I ran higher.