Agriculture Reference
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will have the higher tannins of cherry juice and the remainder
of the recipe will come from white grape juice, tannin is
likely to be a bit on the low side, so I'll add a quarter
teaspoon of tannin.
• The two primary acids in cherries are malic and citric in
that order, so if an acid test shows more acid is needed, I'll
add a 2:1 mixture of malic and citric acids.
• Because I'm using bottled juices and frozen cherries with
nutritional labels, I can add up how much sugar would be in
the gallon: 200g from cherry juice, 42g from frozen cherries,
and 480g from grape juice for a total of 722 grams. Converted
to ounces that is 25.5 ounces. Looking at the hydrometer
tables, I see that I need 31.6 ounces of sugar for a starting
gravity of 1.090, so I figure I'll need about six ounces of
sugar, though I will test with a hydrometer to be sure.
• Looking at the spicing table, and not wanting to
overpower the cherry, I am including one vanilla bean in the
primary fermenter.
• A lot of yeasts are available, but Montrachet looks like a
really good match for what we're making.
So the final recipe looks like this:
Winter Cherry Wine
1 quart organic black cherry juice
1 ten-ounce package of frozen sweet cherries
