The 2012 Cherry Wine on the other hand was not good. It has a strong off flavor that I attribute to cherry pits. I am not sure what I am going to do with it, but what am not going to do is drink it -- at least any time soon. Maybe it'll mellow or maybe I'll blend it with some store bought jug wine. Worse comes to worse, I can make Cherry Brandy. I have 41 liters of it!
I am trying to learn from my mistakes, so this wine is all Michigan Sweet Cherries, and none of the cherries were boiled. I squished all the cherries with wooden plunger, and mixed them all with sugar water.
2013 Cherry Wine Recipe
23 lb Michigan Cherries -- ripe
3.5 gal water
6 bags of standard tea
11.2 lb of sugar (cherries are not as sweet as you think.)
3 g yeast energizer
3 g pectin
1 packet Red Star Premier Cuve'e
It took a few tries to get the sugar up to 28% (started at 25.3 degrees Brix) for a 13% alcohol content. The 2009 wine was not too strong.
Right now the fermentation is done, and the color is great, but the flavor may be a little thin. I am hopeful because it is way too early to be tasting it.
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