All I can get is sweet cherries so that is what I use. I have not really
been disappointed but have nothing to compare with. Your wine is already
underway so don't worry about it. It will pretty much take care of itself.
If it comes out a bit off then concern yourself with adjustments but don't
worry until then.

Your SG is a little high but if it is fermenting well, and it sounds like it
is, once again don't worry, it will do fine.

I would not recommend another racking until it stops fermenting. When the
airlock stops doing anything, wait a couple of weeks or even a month so it
will drop most of it's sediment and then rack and top up. That is when you
might add meta. If you open it after it stops, then you will need to top up
even if you do not rack.

Ray

"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.