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No Grape Cherry Zin??

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Allen

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I found this recipe on the net.

Any thoughts on how this would do? The odd part (to me), is that it is made with canned fruits only, which I priced out at $5/can at the local grocery store, resulting in a recipe cost of about $115 for a 5 gallon batch:

Cherry Zinfandel – No Zin Grapes but a GREAT Taste!



By Mike Carraway



When we bottled it, it didn't taste very good - I have to be honest. I thought it was just another failure.

WRONG! 7 months in the bottle makes a HUGE difference.

So, without further adeaux....

Here is my recipe for what I call "Cherry ZIN" (you WILL NOT find this anywhere else):

This recipe is for 5 Gallons



5 cans Blackberrys(from the store)
5 cans Cherrys(pitted - from store)
5 Cans Blueberrys (from the store)
13 cans Frozen Grape Concentrate
1 box Sunmaid Raisans
2 tablespoons black peppercorns
1 tablespoon pectin enzyme
6 ounces med. toast oak chips
1 teaspoon yeast nutrient



Process raisans, blackberries, cherries, blueberries in food processor.

Put in a large pot and add the peppercorns, yeast nutrient, pectic enzyme, and wood chips.

Add 2 cups water. Bring to a low boil and then turn off stove. Let the mixture cool to 85 degrees.

Strain the mixture into your primary fermenter.

Add your 13 cans of grape juice concentrate. Add 1 gallon of warm water.

Check SG. Add Sugar water to bring SG to 1.1. Top off with water/sugar-water. Stir vigorously. Add 4 crushed/powdered Campden tablets and let sit overnight.

Pitch your yeast and continue from here as usual.

Once you bottle this stuff (in about a month and a half), leave it in the bottle for at least 7 or 8 months.

It tastes like crap until then - I KNOW.

This wine has a wonderful aroma. It has a multilayered flavor that you will absolutely love.

My wife said it was the best homemade stuff EVER. See what your spouse or significant other says.

Cheers!
Your Wine Buddy,
 

sirden1959

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cherry zin

I seen some cherry zin at the store tonight and was wondering about it... Well I plan on making some or at least give it a try ...I will keep you posted. but I plan on using fresh cherry's,blackberry's..
 

Tom

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"Put in a large pot and add the peppercorns, yeast nutrient, pectic enzyme, and wood chips.

Add 2 cups water. Bring to a low boil and then turn off stove. Let the mixture cool to 85 degrees."

I would not put pectic, oak or nutrient in any boil.
Sounds pricey to me
I would rather see you get some fresh zin juice and blend cherry into it.
 

Wade E

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Id get a zin kit or juice bucket and a can of Vintners Harvest Cherry wine base to make that myself.
 

Allen

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You know Tom, that's kinda what I was thinking.

This recipe was touted to be a VERY CHEAP wine recipe, but is more expensive than some kits.
 

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