I’m using up the rest of the cherry juice concentrate I have. I decided to make some cherry wine. The first wine we ever made together was cherry, and it turned out very nicely. This wine will use a different type of cherries, Montmorency, and I hope will be interested to see how it turns out.
Added 1 gallon of warm water to my primary bucket. I then added all of the cherry juice concentrate and let it mix with the water. I added water to the concentrate bottles to rinse the rest of the juice out of them, and added this to the bucket along with enough water to bring the volume up to 3 gallons. I tested the OG and it was 1.040, so I added 6 lbs of sugar to bring it up to 1.100. I tried to test the TA% but it was hard to tell if any color change occurred due to the dark opaque color of the must. I will test it again when I rack it and hopefully it will be a bit more clear. I added my pectic enzyme and yeast, then sealed the bucket with an airlock.
4-14-12: Put into primary bucket, OG measured at 1.100 giving an alcohol potential of 13.3 %ABV.
4-15-12: Fermentation has been slow to start. Will keep an eye on it. The only thing I can think is that perhaps the must is too acidic for the yeast to perform well? Or maybe I just need to be more patient.
4-16-12: Fermentation is going steadily now.
5-30-12: Racked to 3 1-gallon carboys today. Still very dark in color, and tastes pretty tart. SG measured at 1.012 giving a strength of 11.7 %ABV.
4-24-13: Bottled. FG measured at 1.010, so the final strength of the wine is 11.8% ABV