Greetins winers.....my name is Tom and although I have been homebrewing for 4 years now, I am about to venture into a batch of Cherry wine....I have 21 lbs frozen cherries....so I am thinkin ill gently crush...boil some water...add 10 lbs sugar....toss my crush into the water, I am going to use my 10 gallon SS brewpot (polarware) as a primary, I figured it can do double duty as I dont have a big enough bucket, and has a ball valve in it and either ill line it with a grain sack or use my kettle screen, cuz I am a cheap bastar....ummmmm I mean I am thrifty ... to go out and buy a 8 gallon bucket, I have done some homework so I know about the Pectic enzyme , nutrient,Tannin, and Acid blend..I figure ill frement for about 10 days, stirring every day, then rack into my carboy...Question, i want a 5 gallon batch , so about how much water do I add ? maybe a some cherry juice to boot?...any thoughts ? and please comment on my method, I have 2 types of yeast, Lalvin k1-v1116 and Red Star Montrachet, wich would be better?....fermenting between 70-73 degrees sound right?...thankx .....Tom
Cherry Wine Newbie
- Thread starter tnsen
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Cherry wines can be excellent! Instead of just winging it, I suggest trying a tried and true recipe. Here are some that are the best: http://winemaking.jackkeller.net/reques61.asp
Under 75 degrees is good for most wine yeast strains. Either strain you listed would be good, but I'd lean towards the montrachet.
Under 75 degrees is good for most wine yeast strains. Either strain you listed would be good, but I'd lean towards the montrachet.
