Made some of this a while ago, and really didn't keep good notes. Any notes at all even.. So, I'm at it again with a made up recipe, and Pete is doing a his version of it ready for a tasting at grapefest 2010.
So,
1 tin of Youngs Black Cherry (6 bottle kit) (From Wilkos, the later style kits with the flavouring already in the concentrate)
1.5 litres of Merlot juice, left over from racking grapes..(at about 1.020 ish,)
500g sugar
2 bags of Merlot grape skins.
1tsp tannin, (for preservation and flavour)
1tsp Tartaric acid
A few left over oak chips, I will add more when it's ageing.
Went for some ec1118 yeast as I intend to feed this with red grape concentrate till the yeast gives up at 18% hopefully. Made it up as a small starter and have just added it, hopefully we'll have a nice big cap in the morning to punch down.
Will update as we go.
So,
1 tin of Youngs Black Cherry (6 bottle kit) (From Wilkos, the later style kits with the flavouring already in the concentrate)
1.5 litres of Merlot juice, left over from racking grapes..(at about 1.020 ish,)
500g sugar
2 bags of Merlot grape skins.
1tsp tannin, (for preservation and flavour)
1tsp Tartaric acid
A few left over oak chips, I will add more when it's ageing.
Went for some ec1118 yeast as I intend to feed this with red grape concentrate till the yeast gives up at 18% hopefully. Made it up as a small starter and have just added it, hopefully we'll have a nice big cap in the morning to punch down.
Will update as we go.
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