chery wine set up

[rjb222]

I am setting up two cherry wines one is sour cherry and the other is sweet dark cherry. so far I have in the mix for the sour cherry 30lbs sour cherries, 5 tsp yeast nutrient.5tsp acid blend, 2.5 tsp pectic enzyme,10 lbs sugar waiting until tomorrow to balance the sugar,25 ml 10% k-metta,4 gals water.I am going to infect with Lavin RC-212, For the sweet I have 30 lbs sweet dark fruit not sure of the tree so i can't give a name like Lambert ETC.2.5 Qts red grape concentrate, 4 gals water,10 lbs sugar again waiting until tomorrow to balance the sugar,4 tsp pectic enzyme, 5 tsp yeast nutrient, 25 ml 10% K-Metta. Will use Lavin RC-212 to infect. So my question is would an addition of a tsp of tannin benefit here for each wine set up or will that not be necessary in this type of set up.

[lockwood1956]

I'm thinking that because you will likely sweeten these wines a tad, they wont benefit form tannin additions.......

I will also wager that the tart cherries will make the better wine

if you haven't pitched the yeast yet....I think lalvin 71B-1122 would be a better yeast choice, as it can metabolise a lot of the malic acid present in the cherries.

regards
bob

[rjb222]

Thanks Bob. I have not pitched yet would one or the other benefit more from the lalvin 71B-1122 yeast?

[lockwood1956]

I honestly think they would both benefit from the 71B

[rjb222]

Many thanks oh great wizard I will follow your truly spoken advise.

[rjb222]

I balanced my sugars this morning and Pitched 71B-1122 in both wines. The dark cherry wine was sitting at 1.100 the recipe was asking for 1.100 - 1.110 so no additional sugar was added. when setting up I held back 2kg of the recommended amount of sugar. The must was clear I measured for SG as well no floaties to skew the reading. Must temp was 71 Deg. The sour cherry was at 1.068. The original set up called for 8 kg . I added 4KG to start with. I added 3.5 KG more and the measurement was 1.094 the recipe called for 1.090 with a few floaties a must temp of 71 Degrees F after the mixing in I think it will be about right. So oh great wine wizard how did I do?

[lockwood1956]

Who is this wine wizard to wit you refer Robert?.... do we know him?

Im thinking the SG is a tad high on the first batch for my keep the numbers in scope, and keep fermentation under control OCD kind of mentality....but as they say at N.A.S.A. ......lookin good!

until of course the words are uttered....Houston....we have a problem


just yanking your chain Robert, i'm sure all will be well

[rjb222]

Many thanks for the direction Bob the wizard.Next year we may send a bottle of each to the Virtual wine Circle for assessment.

[rjb222]

These wines are both fermenting nicely. I am punching them down twice a day.The sour cherry has that distinctive smell of just the right amount of cinnamon like in the sour cherry jam my mom makes delicious.No cinnamon added by the way.