Quantcast

"Thin" cherry wine

Wine Making Talk

Help Support Wine Making Talk:

M38A1

Supporting Members
WMT Supporter
Joined
Jan 19, 2018
Messages
310
Reaction score
68
A bit ago I tried a 32oz can of sweet cherry and one of tart cherry together in a batch, and followed the Dragons Blood recipe. The end product came out looking great, a very slight cherry flavor to the profile but it's thin, like drinking lightly flavored water. It goes over the tongue and there's nothing there. ABV is 11% that comes in on the backend with the cherry.

Is there anything that can generally be done to thicken this up, better mouthfeel? I was tossing around adding some glycerin to do that as well as sweeten it a bit. Product is sitting clear now in a 5gal carboy so I'm open to suggestions...

Any ideas?
 

Rice_Guy

Senior Member
Joined
Jan 29, 2014
Messages
1,050
Reaction score
702
Location
Midwest
You can increase flavor by adding cherry concentrate.

Another option for thickness (viscosity) is gum arabic
 

Arne

Senior Member
Joined
Jun 15, 2010
Messages
4,928
Reaction score
971
Location
central Nebraska
See if you can find frozen cherry concentrate at your grocery store. Mix it in about a gal. of your wine. It will probably cloud it back up but should add a bunch of flavor and sweeten it some too. If you don't want it to start fermenting again you should stabalize it before adding. Good luck with it, Arne.
 

M38A1

Supporting Members
WMT Supporter
Joined
Jan 19, 2018
Messages
310
Reaction score
68
Thank you both! I'll look into those two options.
~m
 

tradowsk

Senior Member
Joined
Aug 20, 2018
Messages
228
Reaction score
75
You could also add a bit of tannin to add some mouthfeel and complexity.

But I would start with some cherry concentrate (not juice). Doing fruit wines, I regularly add fruit in primary and secondary, as they contribute different flavors and characteristics.
 

jgmillr1

owner, winemaker
Joined
Jun 13, 2017
Messages
577
Reaction score
342
You could use cherries (and no water) rather than concentrate. Or use more of the concentrate if that's not an option.

There's a frozen food wholesaler 100 miles from me that sells frozen fruit as well as concentrate. I've made several batches of cherry wine with their tart cherries. Fermenting the actual fruit pulls out tannin and body into the wine.
 

Latest posts

Top