harleydavidone
Junior
- Joined
- Aug 16, 2010
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We have made a few kit wines but this is our first attempt at a fruit from scratch. Here is what we have done so far for a 5gal batch.
20lbs frozen tart cherrys
6lbs sugar
15oz raisins
5 campden tabs
1 tbs Petic enzyme
1 tbs Yeast Energizer
5 tsp acid blend
unthawed & mashed cherrys, & mixed all of the above in primary
starting sg 1.086
next day added Montrachet Yeast
Racked to secondary 6 days later
10 days later sg.994
6 days later sg.994
racked, added 2 campdon tabs & super-kleer
that was 10 days ago and it is "SUPER CLEAR"
We had several recipes combined into this, but only one had the super-kleer and it said after 7-10 days it was ready to bottle.
So my question is, it is ok to backsweeten & bottle now???
20lbs frozen tart cherrys
6lbs sugar
15oz raisins
5 campden tabs
1 tbs Petic enzyme
1 tbs Yeast Energizer
5 tsp acid blend
unthawed & mashed cherrys, & mixed all of the above in primary
starting sg 1.086
next day added Montrachet Yeast
Racked to secondary 6 days later
10 days later sg.994
6 days later sg.994
racked, added 2 campdon tabs & super-kleer
that was 10 days ago and it is "SUPER CLEAR"
We had several recipes combined into this, but only one had the super-kleer and it said after 7-10 days it was ready to bottle.
So my question is, it is ok to backsweeten & bottle now???
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