Thanks for your very interesting article, here are some more tips for how to make wine… Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor! If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine. If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it. Fill and top up airlocks with cooled, boiled water - not straight from the tap. Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better. Reusing wine bottles is fine, ask friends to save them for you and check with local clubs or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them. Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take 2 years to mature. As a general rule, maybe try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months. Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it three years later. The next year it was even better! (I discovered these and why they work from Pavas Grape Plan website )
@cbjjimmy I just chose to leave them out for the possibility of tannins in them. I'm not a oak flavor liker in my drinks. But a person could choose to leave them in or take them out depending on their preference.
Hi roogus I'm doing some cherry wine this weekend found a wild cherry tree, how did your wine turn out? Strength, taste etc, do I need all the chemicals u added I was just gonna use yeast/marmite starter and sugar? Thanks
Hi Craig. It turned out good. It was sweet but not too sweet, came in about 10-11% abv. I would do some research to find out if you need to use something specifically with wild cherries. Good luck, and let me know how it turns out!
Re watching the vid I gathered the following ingredients: 5 Lbs Cherries - stemmed and pitted 2.75 Lbs sugar .5 tsp pectic enzyme .5 tsp yeast nutrient .25 tsp tannin 2 tsp acid blend .25 tsp potassium metabisulphite water That sound about right? How did it turn out?
@sadnack There was a man in the 60's named Euell Gibbons quoted as saying many parts of a Pine Tree are edible. I suppose humans could eat wood. The oak chips are just for flavor..removed after some time.
Vinay Amdhare I'm from the west coast. Thinking back I should've made a follow up video on this wine. You should try it if you like wine! Do you make your own?
Thanks for your very interesting article, here are some more tips for how to make wine…
Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - not straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local clubs or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take 2 years to mature. As a general rule, maybe try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it three years later. The next year it was even better!
(I discovered these and why they work from Pavas Grape Plan website )
Thank you! I have too many cherries this spring and I can't eat them fast enough so I'm excited to try this!
Great Edgar! Let me know how it comes out!!
@cbjjimmy I just chose to leave them out for the possibility of tannins in them. I'm not a oak flavor liker in my drinks. But a person could choose to leave them in or take them out depending on their preference.
What kind of sanitizer are you using - it must be food-safe, since I don't see you rinsing it off.
Pro Tip. Heat up your water and dissolve your suger in it
How much water should be used for this recipe? You used just a bit to top the bucket off, but is more water added later?
Stormy Whispers it is a food grade sanitizer called Star San. No need to rinse off!
Hi roogus I'm doing some cherry wine this weekend found a wild cherry tree, how did your wine turn out? Strength, taste etc, do I need all the chemicals u added I was just gonna use yeast/marmite starter and sugar? Thanks
Hi Craig. It turned out good. It was sweet but not too sweet, came in about 10-11% abv. I would do some research to find out if you need to use something specifically with wild cherries. Good luck, and let me know how it turns out!
cherries are good and all, but could you use plums or peaches in this way as well?
Hi can we make cherry wine if the cheries is very ripe
Yes and it will be delicious!!
How long do you let it ferment after taking the cherries out?
Re watching the vid I gathered the following ingredients:
5 Lbs Cherries - stemmed and pitted
2.75 Lbs sugar
.5 tsp pectic enzyme
.5 tsp yeast nutrient
.25 tsp tannin
2 tsp acid blend
.25 tsp potassium metabisulphite
water
That sound about right? How did it turn out?
Add to that 1 candom (sp?) tablet
Did it work
Why would you remove the pit ? It has been said that if you leave them in, it can add a nice oak/wood taste to the wine ?
my friend did great wine without any ingredients but only sugar. thats all ...!
very intressthing work my friend~ i also make wine^^
How much yeast do you add for thud recipe?
Yes you could make Plum or peach wine!!
can you please give me the link to this recipe?
also - howd it turn out?
Thanks, 1Roogus!
@sadnack There was a man in the 60's named Euell Gibbons quoted as saying many parts of a Pine Tree are edible. I suppose humans could eat wood. The oak chips are just for flavor..removed after some time.
That sounds about right. We thought it turned out very good! didn't save any to age..we drank it all =)
MrTroutguy..the link I had is a broken link. Sorry about that.
Where the next link where the wine is ready
Vinay Amdhare I didn't make that video but it was delicious!
Jack Spellerberg ....oh you should have made a tasting video. Are you from the US eastern coast or some other country
Vinay Amdhare I'm from the west coast. Thinking back I should've made a follow up video on this wine. You should try it if you like wine! Do you make your own?
Jack Spellerberg yes... I have tried the usual red
Never seen a cherry wine before
Never seen a cherry wine in real infact
Me: only have cherries and sugar
Also me: *let's learn how to make cherry wine!*
I mean...the two just go so well together!!
Thank you!
Try using a cherry or olive pitter, should save a lot of hassle and mess for you. After all, if its not fun to do, its not worth doing.
One full package of yeast gets added.
You can buy a cherry pitter little easier than your thumbs
Or use a straw
@Adol666 That's a good tip..thank you!
That is a tremendous amount of sugar! I'd be inclined to not add any at all.
All fruit that have pit seeds have arsenic in them
All fruit and vegetables that have been sprayed have arsenic. You need to use organic.
NP
Couldn't you thoroughly crush the cherries and fement off the pulp
More then likely yes.
*this
Stormy Whispers it is a food grade sanitizer called Star San. No need to rinse off!