custercounty
Junior
Picked 12 lbs of ripe chokecherries! Decided to make Chokecherry wine. The recipe book that I purchased says 12 lbs of chokecherry, 5 lbs of raisins. I steeped the chokecherry berries to make them split. Ran them all through a juicer. When I was finished, I had about 1.25-1.5 gal of juice. I put all the raisins in a blender with some water and pushed all the raisin juice through a mesh screen. Added 11 lbs of sugar as recipe asked for. Added the right amount of yeast nutrients, 1 tsp of tannin and proper amount of camden tablets in powder form to the batch for tonight. I did put all the skins/seeds and raisin residue in 2 different bags. Prior to adding the fruit bags I measured the gravity. It is at 1.135. If I take this to 1.00 SG, the wine will have an alcohol level of about 17%. This seems a little too high. Do I shut the fermentation down earlier than 1.00 or just let it go?? We like a dry red or white wine. Don't want it to have an alcohol bite.
Since we are very early in our wine making knowledge, please help us out. We have another batch of 5 gal of Melomel. 12 lbs honey and 10 lbs of chokecherry. Just so you all know, we are using Lalvin EC-1118 yeast.
These two batches are our virgin run!! Any advice is appreciated!
Thank you
Since we are very early in our wine making knowledge, please help us out. We have another batch of 5 gal of Melomel. 12 lbs honey and 10 lbs of chokecherry. Just so you all know, we are using Lalvin EC-1118 yeast.
These two batches are our virgin run!! Any advice is appreciated!
Thank you