Sweet Cherry with Grape skins

[KSKOH]

I picked up a can of Vintners Harvest Sweet Cherry Puree. I also have a nearly fermented batch of Corot Noir/Regent ready for pressing. Has anyone combined grape skins and a fruit puree. I was thinking the skins would add some body without any big flavor change. I would do a free run and then use the skins, add the puree add enzymes, nutrient, balance and pitch the yeast.

 

[greyday]

I haven't done this, but I would assume it would add a nice color and body to the wine! If you pitched yeast in the grape wine, I'd make sure you use the same yeast, just to be safe, but otherwise I'd say experiment away, I highly doubt it would be bad!

 

[vschlaff]

KSKOH,
I was wondering what your acid level was when you started the batch?
Thanks

 

[KSKOH]

The acid level was Ph 3.61 TA.52

 

[vschlaff]

Ok thanks. I followed a recipe from a wine book and tested before fermentation. It was above 4.4 using a ph strip. I was looking for something to compare to. My batch sounds like yours.... sweet cherry with the grape conc.