Just think back and try to remember!!! Re-cross your steps or whatever they call it, think back!
:rockin:
The thing is, I made this batch last September. I've got a good memory, but I might cross things up with another batch.
Hmm, well. I can limit the number of ingredients a fair amount.
I didn't have any fresh cherries in the house at that time. There is no other flavor other then cherries. So, I've got two options from what would have been in the house for a primary flavor component.
RW Knudsen "Just Black Cherry" juice, or maraschino cherries. Based on the fact that I do have something I titled just "Cherry Wine" from about a month later that has both in it, I think this batch is straight black cherry juice.
All of my experiments from that same time used either champagne yeast, or distillers yeast. So that narrows the yeast strain down a lot too.
I would lean toward the champagne yeast. The flavor isn't in the slightest spicy, and distillers usually comes out a touch spicy.
The two real questions left are: Did I add sugar to the batch? Did I dilute the juice?
Based on the low abv of 6.8% I don't think I added sugar. Usually, I get a little heavy handed with sugar and end up around 12-15%.
Based on the intensity of the flavor, I think the answer to dilution is also no. I just don't think you could come close this this flavor with watered down juice.
So, that gives me a probably batch composition. Dead simple, but expensive. That would also explain why I've only got the two bottles.
I'll run some experiments then. Straight juice, juice diluted with sugar, juice diluted with sugar and maraschino cherries added to secondary. I'm excluding the distillers yeast from the experiment for the moment.