Pete's Magical Mystery Tour

[grapeman]

Well Bart if you could check, I have been a member since 2007, which predates almost every one over here! It is hard to tell now though because our member since setting uses either forum's join date. I joined FVW in 2005. I guess the questions about me have been answered and they still let me in!

 

[paubin]

SammyK, I'll dig up my canned tart cherry recipe for you. Mine is a melomel but easily could be converted to wine. Just be aware... Canned tart, aka pie cherries are pricey and sometimes hard to find

Pete

 

[Sammyk]

Thank you paubin, I would like to try to make a gallon or two.

 

[paubin]

Ok sammyk,

Recipe for canned pie cherry: 1 gallon

6 ea. 12 oz cans tart cherries
Sugar or honey to 1.85 sg
1 ea campden tab
1/2 tsp pectin enzyme
1/4 tsp tannin
1/2 tsp yeast energizer
1 tsp yeast nutrient
Packet of Montrachet yeast
1/3 gallon of tart cherry juice
Water to 1 gal
Acid blend to taste ( I like mine tart then back sweeten slightly )

At first racking to carboy add 2 Table Spoons Vallencia orange peel

 

[Sammyk]

I am curious as to why the Vallencia orange peel?

 

[paubin]

I used orange blossom honey in mine and wanted to boost the orange notes. At the last racking I could barely detect the orange but am hoping it comes through with age

Pete

 

[Sammyk]

I picked up 6 cans of tart cherries in juice today. Each can is 14.5 oz. I hope to get it started some time next week.

 

[paubin]

Good luck, it's a great wine
Pete

 

[garymc]

If you're accepting requests for recipes, I'm quite intrigued by the ginger mead. Is this made with ginger root?