Cherry wine recipe help.

[Rolfster]

Hi

I have made any wine, but got 750g of cherrys off the tree in my garden yesterday.
They are very tart so not great for eating, but thought they might make an interesting drink.
Anyone got a recipe? or words of wisdom.

Cheers
R

 

[oldbloke]

Not really enough for a gallon of wine on their own.
Maybe add 250g of raspberries and 250g of blackcurrants and 250g of raisins, somewhere between 800g and 1kg of sugar, pectolase, nutrient, red wine yeast.
Just a wild guess off the top of my head.

 

[godfrey]

here was my recent experiment with cherries

viewtopic.php?f=40&t=42385

i ended up adding another 2 kilo of cherries at the end (pressed about 1 litre of juice)
as I thought my must was watery and had no taste of cherry at the beginning

well, this wine is cleared now and although very young has amazing potential

I think this is the best wine I have made so far

so dark red it looks black :party:

 

[Rolfster]

So I have removed the cherry stones, minced them up, added some water, yeast, yeast nutrient, and 600g of sugar, then added more water until the DJ is 3/4 full.

The yeast seems to be doing its thing already!

Not sure what its going to be like.
What have I done wrong? Sure theres something

R

 

[godfrey]

tannin, citrus acid and pectic enzyme

1/2 cup of tea per gallon for tannin
juice of 2 oranges per gallon for citrus acid

can also add some sultanas or raisins for extra body

 

[Rolfster]

I knew there would be something!

I haven't added any acid as the cherrys are very sour. Should I still add some?
Can I add these things once the wine is in the DJ?

Cheers
R

 

[godfrey]

I believe from what I read

the citrus acid protects the fruit in the early stages
until the ABV is high enough to protect the must

I also read pectolase can be added at any stage

not sure about adding tannin after fermentation
I am sure someone here will have the answer

 

[Tim_Crowhurst]

Acid also contributes to flavour, especially in un-oaked white or rose wines, so too little will result in an insipid taste.

The main acids in wine-making are tartaric, malic and citric (all available in powder form from home brew shops, and the main acids in fruits) succinic (produced during fermentation) lactic (produced by bacteria from malic acid, when making scrumpy and most commercial wines) and acetic (vinegar - the one you really don't want).

If you're adding acid, choose one that will match the fruit (or whatever) you're using. For cherries I'd use malic acid, as that's the main acid in cherries, however very sour cherries might not need much (or any) acid.

 

[Rolfster]

Anyone got any tips on how long to leave my cherry wine before bottling?

I put it in the FV 15th of august
I re-racked on the 1st of september into the demi-john.

Cheers
r

 

[oldbloke]

Is it clear? How did it taste when you racked it?
Obv you never bottle before it's clear, and even if it is it'll mature slightly better in bulk than in bottles so unless you need the demi for something else, leave it.

 

[Rolfster]

Ok so its been in the DJ for a month.
Sorry oldbloke didn't read your last post properly! It tasted like a cheap wine from the supermarket! (think thats a good sign as it should get better....)
Its lovely and clear now. Should I bottle it?

Cheers
R

 

[oldbloke]

Yeh, if it's properly clear you can either rack it again and leave it to mature in bulk or just bottle it.
I've always Campden'd at bottling but lately I also sorbate as I had a couple that, though they looked as done as done could be, did do a little more fermenting in the bottles.
But if it's really done and you Campden'd last time you racked, it's not really necessary

 

[Rolfster]

So I bottled this last night.
It tastes like wine alright! Very dry, and quite nice.
Quite happy for my first wine, and I learnt a lesson about syphoning.
I really mixed that sediment up!