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Cherry Juice Wine

We had an overabundance of sour pie cheeries this year, and in the process of freezing them, had about 2 quarts of cherry juice left that we froze. We were wanting to make a cherry wine, but all of the recipies that we have found have been from starting with the whole cherries.

Does anyone have a recipie that starts with just the juice?

what about using the welches grape juice recipie on Jack Kellermans site, but adding additional sugar to get the specific gravity up... Any thoughts on that? Do you forsee acidity problems with this method?

Any help you can offer would be appreciated!

Julia and Todd

Reply to
J
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I'm assuming you're just trying a 1 gallon batch? My concern would be that the wine may come out very tart. I made a cherry wine out of Door County pie cherries, and I had to wait a long time for the wine to smooth out. Darlene

Reply to
Dar V

My suggestion would be to check the acidity of the juice and adjust it to the level you want. You cannot do this by taste so you will need a titration kit. Then add sugar as needed. Let the acid be a little high as it will change when you add sugar. Then add other ingredients such as nutrient as called for in any recipe using fruit addjusting depending on the volume you end up with.

Ray

Reply to
Ray Calvert

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