inchrisin
Well-Known Member
I'm looking to make a cherry wine. The cherries that I have are pretty sweet. I'd prefer a dry cherry wine, and didn't know if you necessarily need to start with tart cherries to end up with a dry cherry wine.
Anyway, I'm freezing the cherries and will try to mash and depit them sometime in the next week or two. I'm curious to hear if anyone has any good recommendations for recipes. As it stands now:
4.5#/gal cherries
1.5# sugar
appropriate amounts of nutrient, pectic enzyme, and acid blend (notes are at home).
1 pack hydrated 1118 yeast
1 campden tablet.
On a sidenote, what kind of water profile should I look for to add? I only know water profiles for beer styles.
Cheers!
Anyway, I'm freezing the cherries and will try to mash and depit them sometime in the next week or two. I'm curious to hear if anyone has any good recommendations for recipes. As it stands now:
4.5#/gal cherries
1.5# sugar
appropriate amounts of nutrient, pectic enzyme, and acid blend (notes are at home).
1 pack hydrated 1118 yeast
1 campden tablet.
On a sidenote, what kind of water profile should I look for to add? I only know water profiles for beer styles.
Cheers!
