Fall is here!!

A recipe we are perusing calls for 2 1/2# chokecherries and 1 # raisins or
1/2 pint red grape concentrate per gallon.
We'd appreciate hearing if either would work better. Being in the middle of
nowhere with the nearest supplier of winemaking goods about 400 miles away
the raisins would sure be easier.
Just wondering if the raisins wouldn't be overpowering as far as it's own
flavor.

Thanks

Mark

Either works fine....you will get a definite different flavor...I find
that raisins give a nice vinous character and body without too much
extra in the way of flavor....as opposed to concentrate that is.

Concentrate I find gives more grape flavor, a bit less body and IMO
more (harsher) tannins.

Many times the grape concentrate asked for is welches concord (or
niagra) grape juice. In the quantities specified it does not make a
HUGE difference...but it definatly is perceptable if the main fruit has
a subtle flavor. That gives you a different option at least..using the
welches stuff that is.

Funny that you asked that question, I was about to ask the same! My
sister-in-law picked up a little more than 13 pounds of ripe
chokecherries in Notre-Dame du Laus (Qu=E9bec) and I wanted to make
about 6 gallons of the stuff...

I was thinking of using the recipe on Jack Keller's website:
http://winemaking.jackkeller.net/chokech.asp (2nd on there...) but was
wondering of the different outcome of using raising vs. grape
concentrate but decided on using grapes. I hope if will come out
nice...

I wonder if this is the kind or recipe you can easily double up the
amount of fruit... What if I used Jack's recipe but triple all
ingredients but instead of using 6 pounds of chokecherries I would
12-13 ? I would have to pay close attention to the SG but I wonder if I
could obtain a port-style wine with that...

Would anyone have any suggestions on how to tweak Jack's recipe to get
a port-style wine at the end ?

Thanks everyone

If you double the berries it might end up pretty acidic/tannic.

A small increase goes a looooong way.

Jack's chokecherry recipes call for 2 to 2.5 lbs added to a gallon. If you
use 12-13 lbs to make 6 gallons you will be just about right, not double.
If you want a port style wine, then you probably would want more fruit, use
a high tolerance yeast and feed it sugar slowly so you can reach 18-19%.
You might look at some typical port recipes and see how much fruit they use
compared to regular wine recipes. If they use 50% more, then use 50% more
chokecherries.

Ray

"EB" > wrote in message
oups.com...
Funny that you asked that question, I was about to ask the same! My
sister-in-law picked up a little more than 13 pounds of ripe
chokecherries in Notre-Dame du Laus (Québec) and I wanted to make
about 6 gallons of the stuff...

I was thinking of using the recipe on Jack Keller's website:
http://winemaking.jackkeller.net/chokech.asp (2nd on there...) but was
wondering of the different outcome of using raising vs. grape
concentrate but decided on using grapes. I hope if will come out
nice...

I wonder if this is the kind or recipe you can easily double up the
amount of fruit... What if I used Jack's recipe but triple all
ingredients but instead of using 6 pounds of chokecherries I would
12-13 ? I would have to pay close attention to the SG but I wonder if I
could obtain a port-style wine with that...

Would anyone have any suggestions on how to tweak Jack's recipe to get
a port-style wine at the end ?

Thanks everyone

I ended up using 12 lbs chokecherries, 4 lbs raisins, 7.5 lbs of sugar
and 3 gallons of water... I haven't yet taken the SG but will do that
tonight, hopefully I will be around 18-19% PA... I'm planning on using
the Lalvin EC-1118 since the website says it should yield about 18% so
I think I should be ok. If SG is too high, I should just add water so I
hit around 18% PA ? I guess I would probably have to add some acid
blend as well as some yeast nutriment...

Thanks,
EB

If you want to hit that high an alcohol contnet youreally should "feed"
the fermentation.

Start out making a wine with a PA of only about 10-12%, when the
fermentation is going strong add sugar in 1/2 lb increments every day
or two (track with hydrometer).

But with 7.5 lbs of sugar I doubt you will hit 18% PA. It seems low
for 3 gallons. IIRC, 15% PA reads about 1.115 SG. That equates to
your 2.5 lbs of sugar per gallon. I do not know what gravity
contribution the chokecherries will get you...but I do not know if it
will be that much....

I haven't had a chance to take the SG yesterday (...went fishing :P)
You are probably right, I may need to add sugar to hit the desired
abv... The raisins and chokecherries may add a little but if it does, I
will do what you recommended, wait for the fermentation to go strong
and add it in .5 lb increment... Thanks for the info.

Hopefully this will end up as drinkable wine hehehehe... and if you
wondered, no... no fish for us yesterday.... :-(

Feeding would have been better. Also, taking the SG may be misleading. The
sugar in the raisins will not be dissolved - at least not much - and will
not show up in the SG. As the yeast work they will find their way into the
raisins and utilize the sugar, but most of it will never be measured with
your hydrometer. You will have to just guess it.

Ray

"Droopy" > wrote in message
oups.com...
> If you want to hit that high an alcohol contnet youreally should "feed"
> the fermentation.
>
> Start out making a wine with a PA of only about 10-12%, when the
> fermentation is going strong add sugar in 1/2 lb increments every day
> or two (track with hydrometer).
>
> But with 7.5 lbs of sugar I doubt you will hit 18% PA. It seems low
> for 3 gallons. IIRC, 15% PA reads about 1.115 SG. That equates to
> your 2.5 lbs of sugar per gallon. I do not know what gravity
> contribution the chokecherries will get you...but I do not know if it
> will be that much....
>