Hoping for some feedback on a small batch recipe. I converted a 5 gallon recipe and slightly tweaked it.
This will be my first fruit as well as my first small batch so any feedback at all will be appreciated!!
Thanks
Cherry Wine – 1 Gallon
3.5 lbs Sour Cherries (Frozen/Thawed)
2 Cups Sugar (SG 1.080 – 1.085)
½ tsp Bentonite (Dissolved in 1/4 c. hot water)
½ tsp Pectic Enzyme
¼ tsp Tannin
½ tsp Yeast Nutrient
1 Crushed Campdem Tablet
1 Packet Montrachet Yeast
Added Later Steps
1 Package of Super-Kleer (Kieselsol) (Step 2)
1.5 tsp Potassium sorbate (Step 3)
1 Crushed Campdem Tablet
In 1 Gallon Primary , mix 3 quarts & 3 pints water, Pectic Enzyme, Tannin, Yeast Nutrient and 1 Campdem and mix.
Place destoned, destemmed, thawed cherries in straining bag, tie, add to primary.
Take SG and add sugar (stirring) to bring SG to 1.080 – 1.085.
Place lid on Primary and let sit for 12 – 24 hours.
Add Campdem and let sit for 24 hours.
Add yeast to must (68 – 75 degrees) Do not stir. Top with airlock.
When yeast begins to foam (few hours) and covers the entire surface of the juice, stir in gently.
Flip staining bag often to keep it moist.
When gravity reaches 1.000 or below, proceed to step 2.
Step 2
Gently squeeze out the straining bag of cherries and remove. Transfer to secondary and top off if below 1 Gallon mark. Let sit for 24 hours.
Begin clearing process – add packet Super-Kleer (Kieselsol) and stir vigorously for 2-3 min.
Add Chitosan and stir for another 2 – 3 min.
Allow wine to sit until clear (7 – 10 Days)
Step 3
After wine is clear, rack wine into carboy.
Add 1.5 tsp of potassium sorbate and 1 crushed campden tablet to 1/3 cup cool water and mix well. Add mixture to wine and stir.
Back sweeten if desired.
This will be my first fruit as well as my first small batch so any feedback at all will be appreciated!!
Thanks
Cherry Wine – 1 Gallon
3.5 lbs Sour Cherries (Frozen/Thawed)
2 Cups Sugar (SG 1.080 – 1.085)
½ tsp Bentonite (Dissolved in 1/4 c. hot water)
½ tsp Pectic Enzyme
¼ tsp Tannin
½ tsp Yeast Nutrient
1 Crushed Campdem Tablet
1 Packet Montrachet Yeast
Added Later Steps
1 Package of Super-Kleer (Kieselsol) (Step 2)
1.5 tsp Potassium sorbate (Step 3)
1 Crushed Campdem Tablet
In 1 Gallon Primary , mix 3 quarts & 3 pints water, Pectic Enzyme, Tannin, Yeast Nutrient and 1 Campdem and mix.
Place destoned, destemmed, thawed cherries in straining bag, tie, add to primary.
Take SG and add sugar (stirring) to bring SG to 1.080 – 1.085.
Place lid on Primary and let sit for 12 – 24 hours.
Add Campdem and let sit for 24 hours.
Add yeast to must (68 – 75 degrees) Do not stir. Top with airlock.
When yeast begins to foam (few hours) and covers the entire surface of the juice, stir in gently.
Flip staining bag often to keep it moist.
When gravity reaches 1.000 or below, proceed to step 2.
Step 2
Gently squeeze out the straining bag of cherries and remove. Transfer to secondary and top off if below 1 Gallon mark. Let sit for 24 hours.
Begin clearing process – add packet Super-Kleer (Kieselsol) and stir vigorously for 2-3 min.
Add Chitosan and stir for another 2 – 3 min.
Allow wine to sit until clear (7 – 10 Days)
Step 3
After wine is clear, rack wine into carboy.
Add 1.5 tsp of potassium sorbate and 1 crushed campden tablet to 1/3 cup cool water and mix well. Add mixture to wine and stir.
Back sweeten if desired.