I agree. I made a 4l vessel with 1 qt dark cherry, 1 qt tart cherry and grape juice concentrate. It came out better than when I just used all dark black cherry juice.
One thing I do to avoid having to dilute fruit wines is I use glass marbles. I sanitise them and slide them through the neck of my carboy (don’t drop them in if your carboy is made out of glass) or if using a wide mouth fermenter, I carefully lower them in using a sanitised ladle. Works like a charm!
Just found you guys. I'm from Staffordshire in England and only twenty minutes or so from Great Haywood where Mr Tolkein lived and dreamed of the Shire and Middle-Earth. I've been a devotee of Mr Tolkein's books for decades and so I admire your celebration of the legacy of this most English creative genius.
Wow that's a lot of acid. Black cherries have a ph of approximately the same range as Merlot grapes, for instance, and wineries don't usually add acid to their wines. Many people will heavily dilute the juice with water. In which case I would recommend about 1/4 to 1/2 tsp of acid. How did it taste when it came to drinking it, and was it too sour?
I make alot of homemade wines or meads.. Good thing about using juice is you don't have all the sediment in it. But the skins of the fruit have nutrients and tannins
It usually takes years, I swear lol. They even happen after I bottle wine or cider, so I assume it’s oar for the course, unless I am consistently doing something terribly wrong!
Hi guys, So I made a batch of cherry juice wine using Knudsen pure black cherry juice. Literally a gallon of juice. I made it before I saw this video, however now that the fermentation is mostly complete, it has dropped nearly a quarter gallon of lees. How did you handle that? I am not interested in losing a whole quart of wine when all I have is a gallon. That’s expensive.
Just made about 3 1/2 gallons today with a 75% base of 100% Apple juice and 2 large bottles of pure cherry juice ( I'll add another bottle halfway through the primary) w/ 2lbs of regular sugar and 2 packets of lalvin K1-V1116 yeast. Some year Energizer and 2 Wharf loc tablets.cherry wine for the fall🇱🇷🍷👍💪🤯😉
If you bring it to a high enough temperature to boil it all the alcohol will evaporate. Unless it’s sealed and them you run the danger of it exploding.
(Sits across the table from Kili and Fili while they all sip tea and/or coffee) So I was in the kitchen, right? I've had this itch to do some baking. So I go and bake some lovely lemon and cranberry muffins, they're so good with some breakfast tea you can get down in Michel Delving for just pennies! I'm sitting at my dinner table as I'm waiting for these muffins to cool and I says to myself, I says "Self, you've really loved baking these muffins! Why not go check with Kili and Fili's archives and see if they have any other quick baking recipes, those dwarves are always baking for us hobbits!". Wouldn't you know it, right as I says that to myself, a little bird flies into my kitchen and tells me you have a brand new recipe to see in your archives, this time, it's for a delicious cherry wine! So happy to see you two dropping in with a new recipe for us!
I have heard tart cherry juice make, more cherry taste in cherry wine .It worked with Honey and tart cherry juice in a mead I made , melomel.
I agree. I made a 4l vessel with 1 qt dark cherry, 1 qt tart cherry and grape juice concentrate. It came out better than when I just used all dark black cherry juice.
One thing I do to avoid having to dilute fruit wines is I use glass marbles. I sanitise them and slide them through the neck of my carboy (don’t drop them in if your carboy is made out of glass) or if using a wide mouth fermenter, I carefully lower them in using a sanitised ladle. Works like a charm!
That is a great tip - thank you! ~Kili
Just found you guys. I'm from Staffordshire in England and only twenty minutes or so from Great Haywood where Mr Tolkein lived and dreamed of the Shire and Middle-Earth. I've been a devotee of Mr Tolkein's books for decades and so I admire your celebration of the legacy of this most English creative genius.
Wow that's a lot of acid. Black cherries have a ph of approximately the same range as Merlot grapes, for instance, and wineries don't usually add acid to their wines. Many people will heavily dilute the juice with water. In which case I would recommend about 1/4 to 1/2 tsp of acid. How did it taste when it came to drinking it, and was it too sour?
I make alot of homemade wines or meads.. Good thing about using juice is you don't have all the sediment in it. But the skins of the fruit have nutrients and tannins
Did you have any issues with the lees taking forever to settle out? I have lees at about 2" after a month. I have not racked it yet.
It usually takes years, I swear lol. They even happen after I bottle wine or cider, so I assume it’s oar for the course, unless I am consistently doing something terribly wrong!
@ Thanks. I probably will bottle it a little cloudy and enjoy the wine.
Hi guys,
So I made a batch of cherry juice wine using Knudsen pure black cherry juice. Literally a gallon of juice. I made it before I saw this video, however now that the fermentation is mostly complete, it has dropped nearly a quarter gallon of lees. How did you handle that? I am not interested in losing a whole quart of wine when all I have is a gallon. That’s expensive.
In the next episode, we will see two very happy hobbits. :)
So happy to see this channel alive and well 😁
Also Kia ora from New Zealand!!! 🇳🇿
I really missed it!
It’s great to see you back again.
oh YaY a new Happy Hobbit!! Thank You!!
What materials did you add to the mixture? And how many days is fermentation done?
Why no hydrometer reading?
What an effort, i salute you.
wow, i thought this was a dead sub
Your awesome
Just made about 3 1/2 gallons today with a 75% base of 100% Apple juice and 2 large bottles of pure cherry juice ( I'll add another bottle halfway through the primary) w/ 2lbs of regular sugar and 2 packets of lalvin K1-V1116 yeast. Some year Energizer and 2 Wharf loc tablets.cherry wine for the fall🇱🇷🍷👍💪🤯😉
If you bring it to a high enough temperature to boil it all the alcohol will evaporate. Unless it’s sealed and them you run the danger of it exploding.
Did you stop making content?
(Sits across the table from Kili and Fili while they all sip tea and/or coffee) So I was in the kitchen, right? I've had this itch to do some baking. So I go and bake some lovely lemon and cranberry muffins, they're so good with some breakfast tea you can get down in Michel Delving for just pennies! I'm sitting at my dinner table as I'm waiting for these muffins to cool and I says to myself, I says "Self, you've really loved baking these muffins! Why not go check with Kili and Fili's archives and see if they have any other quick baking recipes, those dwarves are always baking for us hobbits!". Wouldn't you know it, right as I says that to myself, a little bird flies into my kitchen and tells me you have a brand new recipe to see in your archives, this time, it's for a delicious cherry wine! So happy to see you two dropping in with a new recipe for us!
I love cherry wine so divine
Could you use both, fruit and juice??
Next time on Happy Hobbit; Where you don’t listen to audience members named Heather.
I'm always here the booze episodes!! May I suggest uses for wild hops next? Possibly because I have hops invading my yard, I dunno...
Hi I'm not an asshole!
and the big question "How did it taste?!?!"
😤Reply to your viewers!
Stop using chemicals
The natural world is literally made up of chemicals...