I have a few things sitting around and thought I'd make a quick 1 gallon recipe of chokeberry/blackcherry wine. Would be interested in thoughts on the below. Main question I have is the yeast - wondering what might make the most sense for such a wine. This is a hybrid of Jack Keller's recipes for these 2 wines - the only difference was in the acid amounts, so I took the average. Once I get the concentrates and pure juices mixed, I can adjust volumes to hit the target SG, but I'm hoping to start with around 1.25 gallons of must so that when I transfer I hit 1 gallon+, then would top off with blackcherry juice to fill the gallon jug to eliminate any head space over time.
• 20oz Chokeberry Concentrate
• 64oz Pure Blackcherry Juice
• 56oz Water
• Granulated sugar to 1.08S.G.
• 1/2lb raisins
• 1 vanilla beann
• 4oz oak during aging
• 3/4 tsp acid blend
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast (need help here)
Add juices and water to about 1.25 gallons, then add sugar till you reach 1.08 S.G. – add all acids, yeast nutrient, and campden tablet at the same time, then stir well to dissolve everything, cover and forget about it for 24 hours. Add yeast and re-cover. Stir nightly, checking S.G., and when it drops to around 1.030, rack into a covered/dark secondary. Fit airlock and rack in another three weeks. Rack three more times, once every two months, bottling after third racking. Stabilize and sweeten slightly to taste. Bottle and age 9-12 months.
• 20oz Chokeberry Concentrate
• 64oz Pure Blackcherry Juice
• 56oz Water
• Granulated sugar to 1.08S.G.
• 1/2lb raisins
• 1 vanilla beann
• 4oz oak during aging
• 3/4 tsp acid blend
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast (need help here)
Add juices and water to about 1.25 gallons, then add sugar till you reach 1.08 S.G. – add all acids, yeast nutrient, and campden tablet at the same time, then stir well to dissolve everything, cover and forget about it for 24 hours. Add yeast and re-cover. Stir nightly, checking S.G., and when it drops to around 1.030, rack into a covered/dark secondary. Fit airlock and rack in another three weeks. Rack three more times, once every two months, bottling after third racking. Stabilize and sweeten slightly to taste. Bottle and age 9-12 months.
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