It all depends on your fruit and YOUR tastebuds. I made my first cherry
wine out of Door County pie/tart cherries from northeast Wisconsin. It was
good at 1 year but then the tartness really came out after that, so my next
batch was made out of sweet frozen cherries. I like sweeter wines, so I
think I will like this better than the last batch. I would look at this
first batch of yours as a trial run, and make changes after you try it. The
point is to make something you like and your friends/family like. Besides
which, I'm sure cherries from Wisconsin taste a bit different than from
somewhere else, so even if you use the same recipe it'll be a bit different.
Good-luck.
Darlene

"Phil" > wrote in message
m...
> http://winemaking.jackkeller.net/request175.asp
>
> "The best cherry wines are made with Tart (sour) cherries or a
> combination of tart and sweet cherries. I will not go so far as to say
> that the worse cherry wines are made with sweet cherries alone, but
> unless carefully and properly ameliorated with malic acid, sweet
> cherry wines often lack balance."
>
> The above quote is taken from Jack's site. So is this true. Does an
> 'all sweet cherry' wine suck?
>
> He says, "lacking balance". What do you guys think?
>
> I just transferred my all sweet cherry wine to the secondary today
> after one week in the primary. The og was 1.096 and now it's at
> 1.050. Is this normal? I tasted the gravity sample and it was sweet
> as hell! (duh!) After only an hour a foam appeared on top and it
> appears that fermentation has started up again. How long should I go
> before I transfer again? I was thinking 2 months or so.
>
> I didn't add meta at this transfer. Should I have? Should I add a
> 1/4 teaspoon? I have about 24 liters.