Tuesday, January 10, 2006
Canned Cherry Wine - Sweet
- 25 14.5oz cans Oregon Pie Cherries
- 9.6 lbs. Sugar (or S.G. to 1.095)
- 2.9 oz. Acid Blend (was adjusted to .5, adjust as required)
- 1 1/4 tsp. Tannin
- 5 tsp. Yeast nutrient
- 20 drops Liquid pectic enzyme
- Campden tablets
- Water to 5.5 Gals.
- Pastuer Red Yeast
Open all cans and strain into a Mesh bag into your primary fermentator. Crush the cherries by hand while in the pale, add the Tannin, Yeast Nutrient and Acid blend (remember adjustment maybe req'd. when using acid blend). Mix 1 gal warm water with sugar to dissolve (again adjustment maybe req'd. to achieve your starting S.G.) it all and pour into pail. Add water to 5.5 gals.
I do not allow to sit overnight, I go ahead and add the yeast at this point and just let it go, this assumes the temp of the must is room temp.
When S.G. reaches 1.040 strain the fruit pulp and press/squeeze out as much liquid as possible. Place 5 crushed Campden Tablets or 1/2 teaspoon potassium metabisulfite powder in your secondary fermentor and siphon the liquid off.
Wait 1 month and add 2 1/2 more campden tablets or 1/4 teaspoon metabisulfite powder into another secondary and re siphon liquid into get leaving as much of the solids behind as possible.
Let sit another 2-3 months and repeat process, if needed do again until wine clears and is stable, taste it, hmmmm. Adjust to your desired sweetness, stabilize and bottle. Wait at least another 6 months to allow some aging to take place then drink up.
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