I will give it a try... Thanks

On 26 Nov 2006 10:26:38 -0800, "Erroll Ozgencil" >
wrote:

>> I was given quite a lot of SouthRidge Farms Montmorecy Tart Cherry
>> Juice Concentrate. Does anyone have a recipe/procedure for making wine
>
>I think you can approach this in one of two ways:
>
>1) Reconstitute the juice and measure the volume, estimate the amount
>of fruit required to produce that volume of juice, then use a recipe
>scaled to that amount of fruit. If you don't know, use 15 lb/gallon as
>an estimate. Jack's site has a recipe for making wine from Morello
>cherries, which are also tart, called "Cherry Wine [Dry] (3)" on this
>page:
>
>http://winemaking.jackkeller.net/reques61.asp
>
>2) Another approach would be to decide on appropriate SG and TA levels,
>reconstitute the juice, add sugar and acid to your target then pitch
>the yeast.
>
>An OG of 1.090 is a good starting point, but there has been some
>discussion of making fruit wines to a lower alcohol level than
>commercial grape wines. If you wanted to try that, then you might
>consider an OG of 1.075-1.080, which would give you 10-11% alcohol.
>
>White wine must normally has a TA of about 7-9 g/L. For red wine musts
>it's a little lower, maybe 6-8 g/L. Most people think cherry wine ought
>to be a red, but since you have juice you might want to make it as a
>"white". You might also let the TA of your juice guide you; if it's
>already at the high end, or higher than, the TA for white wine musts
>you might make it as a "white" to minimize the amount of acid
>reduction. If you decided to make a lower alcohol wine, then you may
>want to lower your target acid as well.
>
>If you decide to make your wine as a red, then you'll want to think
>about tannin. You're using juice, so you wont have any skin contact.
>The thing is, I really don't know how much to add. 1/4 tsp per gallon
>is common, so you might start with that. I would think you'd need more
>than that and I would probably use 1/2 tsp per gallon myself. Maybe
>someone who knows more can chime in on this. On the other hand, if
>you're making it as a "white", then you can just add a minimal amount
>or skip the tannin altogether.
>
>Good luck, and let us know how it turns out,
>
>Erroll
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