- posted 15 years ago
"The best cherry wines are made with Tart (sour) cherries or a combination of tart and sweet cherries. I will not go so far as to say that the worse cherry wines are made with sweet cherries alone, but unless carefully and properly ameliorated with malic acid, sweet cherry wines often lack balance."
The above quote is taken from Jack's site. So is this true. Does an 'all sweet cherry' wine suck?
He says, "lacking balance". What do you guys think?
I just transferred my all sweet cherry wine to the secondary today after one week in the primary. The og was 1.096 and now it's at 1.050. Is this normal? I tasted the gravity sample and it was sweet as hell! (duh!) After only an hour a foam appeared on top and it appears that fermentation has started up again. How long should I go before I transfer again? I was thinking 2 months or so.
I didn't add meta at this transfer. Should I have? Should I add a 1/4 teaspoon? I have about 24 liters.