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1 Gallon Sour Cherry (October 3, 2010)
Posted: Mon Oct 04, 2010 9:32 pm
by jeskremer
Before this recipe was begun, the cherries had been boiled/mashed in a pot, strained, and canned for future use. The recipe in the WineMaker's Recipe Handbook calls for 3# of sour cherries, but I had 4# in this batch of canned cherries.
Because there was an additional 1# of cherries with a bunch of sediment in the canning jar, I added 8 pints instead of 7 pints of water to the primary fermenter.
Re: 1 Gallon Sour Cherry (October 3, 2010)
Posted: Sun Oct 10, 2010 9:28 pm
by jeskremer
36 HOURS LATER (October 5 AM)
Added 1/2 packet of Pasteur Red yeast.
4 1/2 DAYS AFTER ADDING YEAST (October 9 PM)
SG 1.030. Racked and placed into the secondary.
Re: 1 Gallon Sour Cherry (October 3, 2010)
Posted: Wed Feb 09, 2011 11:03 pm
by jeskremer
FOUR MONTHS LATER (February 8, 2011)
Finally racked for the first time off of the lees. Not much flavor.
Re: 1 Gallon Sour Cherry (October 3, 2010)
Posted: Tue Jun 21, 2011 8:20 am
by jeskremer
EIGHT MONTHS
Finally bottled. Very good cherry flavor, however, strong alcohol content. Use a bit less sugar next time.
Re: 1 Gallon Sour Cherry (October 3, 2010)
Posted: Fri Feb 24, 2012 12:52 am
by jeskremer
Opened a bottle 8 months after bottling. Still a strong alcohol flavor. Let sit a bit longer and see how time will help.