Cherry wine

[grouie]

Sometimes some of our activities bring back bad memories but I suppose you can overcome them in honour of the cherry wine (lol)

I forgot to mention the strained liquid should also be kept for yet another 22 days before consumption.

 

[grouie]

I did not mention that the strained liquid should also be kept for 22 days before consumption.

 

[grouie]

This is a bottle I'm making from 1gal. of 100% pure grape juice,that's about 3/4 of the gal.,1 3/4 cup of sugar,2 teas. of active dry bakers yeast, shake it up until sugar is dissolved,install air lock (homemade airlock) and wait for bubbling to stop in airlock (2 to 4 weeks) bakers yeast gives a little bread taste,its best to use wine yeast if needed,these wild blackberries i'll pick this year,if i don't wash them off after picking won't need yeast,they will have natural yeast which makes a better tasting wine.
The amount of sugar depends on the amount of natural sugar, the grape juice had 38g, you're supposed to use a hydrometer to check sugar continent,i use trial an error method,a lot of sugar the sweeter,less sugar the dryer View attachment 5858 View attachment 5859

I never use any hydrometer but somehow the wine turns good. We have tried with many fruits and so far no mishaps (lol)

 

[grouie]

Unless you really need to know the alcohol content of wines, or are pushing the limits of the yeast's alcohol tolerance, an hydrometer is superfluous.

Made a lot of wine over the years, but due to kitchen restraints at the moment I do it the lazy way.

I Litre of prune juice, I litre of apple, I kg of unrefined sugar, super yeast and top up to 5 litres with water

As long as the wine tastes good the lazy method should work. I have read about how wine is made the 'sophisticated' way

 

[headfullofbees]

Made a lot of wine over the years, but due to kitchen restraints at the moment I do it the lazy way.

I Litre of prune juice, I litre of apple, I kg of unrefined sugar, super yeast and top up to 5 litres with water

That must be 20% abv ya pisshead!

 

[zigs]

That must be 20% abv ya pisshead!

Don't know, it melted the hydrometer

 

[Trellum]

The amount of sugar and the amount of water differs depending on the fruit's sweetness and water content. Cherries do not need tanin as it contains tanin naturally. Tanin gives that bitter taste that one finds in wines. Also all fruits need not be boiled except those that are sour. You better use the trial and error method.

Thanks! That is a really clear and good guidance! I'm definitely going to save this info and keep it handy, because I might actually give this a try once I move out from here. Think how impressive would be to serve my on homemade wine? Hehehehe! I bet that you impressed many guests at first too

 

[Clairelouise84]

Sometimes some of our activities bring back bad memories but I suppose you can overcome them in honour of the cherry wine (lol)

*sigh* if I must lol I would definitely like to make it as a gift, one of the stores down the road sells decorative bottles at a really good price so I will put it in that and make it for Christmas!