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3 years ago #1
susan
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I have 32 oz. of pure tart cherry juice concentrate. If I want to make 6 gal. wine with it. How much more cherry juice do I need and what do I mix with it. I can't find a recipe for tart cherry juice concentrate wine for 6 gal carboy.

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3 years ago #2
bob1
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is this concentrate for winemaking or for making juice to drink?

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3 years ago #3
susan
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this is 100% tart cherry juice concentrate. from a health food store. I was thinking I could make wine out of it. It cost a lot for 32.oZ. around $25.00 so I kind of want to use it. Its just what it is. but I thought it could be used for wine.

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3 years ago #4
vinman
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If it is that expensive....ouch!

There are recipes online for one gallon batches using fruit puree. Even for one gallon they ask for one 46 oz can. see link http://www.leeners.com/wine-fruit-puree.html

To get to your six gallon, it could be pricey.

Depending what is in this stuff (your juice) there may be chemical preservatives that hinder fermentation.

What is the juice marketed as? You may just want to use it for that purpose.

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3 years ago #5
susan
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ok here it is.. Nature Blessed 100% Montmorency Tart Cherries. Cherry Juice Cincentrate. 32 oz. 100% natural. Ingredients 100% tart cherries. no other ingreds. listed.$24.95 cost. www.natureblessed.us

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3 years ago #6
bob1
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The problom is the acid .
Now make up a gallon as directed and test the TA of it. The primary acid of chery is Malic. This acid is highly unstable but some of it is necessary for wine making. If the TA is low from what we need around .20 - .30 then bring TA up to .6 with Tartaric acid. If it is higher than .30 you will need to add some water to it to bring it down.

Do this and ferment a gallon and see what you get.
Dont forget peptic enzyme
Camptden tab
Bring sugar to 1.090 and then feed it at 1.040 back to 1.080 allow to ferment out.
I would save some of the concentrate to add after tasting while in secondary.

So you ready to become a winemaker?

Also Montmorency Cherry is supposed to be a good cherry for wine and baking. It is what I have planted to make me some wine out of in year after next it should give me enough. It is a gorgeous tree also. I always thought peach trees were pretty because of the way they look in spring. I put a peach in middle of my front yard for that reason. I now wished I had put that cherry tree there. It will look as pretty in the spring and its dark red bark contrasting with the green leaves make it look better year round.

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3 years ago #7
susan
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I dont know how cherry trees grow in florida but I planted a mulberry tree and it't growing fast. Probably won't get berries for about three years though. I'll do the gallon with my juice.
should I add invert sugar or corn sugar or what kind do u think is best?

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3 years ago #8
bob1
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If you have the dextrose use it. Did you buy a TA test kit already.

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3 years ago #9
susan
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I didnt its on order. My winery was out of a wine thief and a TA kit. Im getting my stuff together to make the 1 gal of cherry wine. When the TA and wine thief are in I can get going.Thanks for all your help.

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3 years ago #10
bob1
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Cherry trees require a good bit chilling hours( 900) so I dont think they would fair out to well down there.

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3 years ago #11
susan
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Im still looking for a cherry wine recipe to use Juice concentrate (cherry) so far they have me crushing cherries with my feet. Not gonna happen.

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3 years ago #12
bob1
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Most of the concentrate recipes out there are going to be based on concentrate like the welchs which is watered down and citric acid added to make a table drink out of it. I dought you actually find a recipe other than making it yourself. One thing that might be easy to do is to mix it with some white grape juice.

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3 years ago #13
susan
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Yes I do remember at my beginnings you told me to add some white grape juice to it. I had some chemls..to add when i had a kit, like: sulphite 3.6g - 2A..and Potassium Sorbate 2B. also Kieselsol D1 and Chitosan D2. I added yeast at the beginning of it all. these others I mentioned I put in after fermentation was done. then I degassed and let sit for a couple to three weeks. guess im still in the woods without a light..a bit more reading and Ill be ready.

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3 years ago #14
bob1
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All them ingredients you mentioned are not needed, just sulphite. Get that concentrate and mix it with a can of white grape and ferment it, dont be scared, do a one gallon batch,it wont be a total loss if it is not perfect. If you get it right take your note and make 5 or 10 gallons what ever you want to. Dont be scared to experiment. This is how we all started. I myself have never done a kit wine. But I knew a little from old timers making wine.

From reading the site I bet
10 TBSP of that concentrate
and 2 can of white grape concentrate and water to 1.25 gal will get you very close
Test TA and adjust with acid blend.
Dont wory about any other chemicals other than sulphite and peptic enzyme.

As soon as I have time I am going to test Kellers
welchs grape/cherry recipe, I bought the juice today.

See I am still playing around myself. I am going to ferment welchs passion fruit because damage says it work and keller says the white grape / cherry works .
we will see.

Start fermenting a gal and taste it. Learn how to adjust your acidity and you will be making wine with confidence. This however does not mean you will not pour one out. I pour alot of these welch's out. But the ones with white will make something alright.

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3 years ago #15
susan
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Good ty, but how much sugar do I need to add. before fermenting.?

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3 years ago #16
susan
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Are you saying all I need is 10 Tbs of the cherry concentrate for a gal..I thought Id have to pour all of the 32 oz in and add a can of grape . Ohhh Myyyyy...mercy

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3 years ago #17
bob1
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no way that is a concentrate. Just like when you buy a kit you added water that was also a concentrate. Its the same almost. The problem is it is formulated to add a certain amount of water to to make a palatable drink. I read 2 tblsp per 6 - 8 oz. to make a glass of it.

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3 years ago #18
susan
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wow I feel saved again..gonna do some tart cherry math..ty again

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3 years ago #19
bob1
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good luck this is were hoby takes over and the hair recedes so be careful but have fun.

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3 years ago #20
susan
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it says on jar 16 T. to make half gal. juice. U said:

10 TBSP of that concentrate
and 2 can of white grape concentrate and water to 1.25 gal will get you very close
Test TA and adjust with acid blend.

you mentioned 2 can of white grape juice concentrate. how big are those grape con. cans I pour in my 10 T. cherry juice.

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3 years ago #21
vinman
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Welch's?? About 11.5 oz

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3 years ago #22
susan
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Vinman u mean 11.5 oz of welches grape concentrate or juice. to add to my cherry concentrate.? sry didnt follow.....spell it out...your dealing with a green horn

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3 years ago #23
bob1
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2 cans = 23 oz total and yes you could use better grape concentrate.

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3 years ago #24
susan
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ok here is what I got::: Take 10 to 11 T. of cherry Con. add 23 oz of white grape juice and H20 to make a gallon.Now,I add my sugar to bring it up to 1.090 and feed it at 1040 till its back to 1.080.ok Question....when do I add yeast and peptic enzyme and camptden tab.

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3 years ago #25
bob1
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make total volume = 1.25 gallon and dont forget to add acid blend to a ta = .60. it should not take much 1/2 tsp or so
This being concentrate add peptic enzyme in the beginning, when everything is ready add 1 campden tab and set 12 hours and pitch yeast.

Hold your water back about 2 cups because that is about the volume of sugar syrup you will be adding.

Test you acid after you get a gallon of must close to 1.090. Dont worry if you are under a little just try to not go over 1.095. You can add the difference in during fermentation.

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3 years ago #26
susan
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I thought I needed to get a malic acid to be around .20 or .30 then bring it up to.60 with tartaric acid ..if higher than .30 I can bring it down with water. But your saying I need have the TA at .60. If I sound like I know what Im talking about, dont believe it.lol

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3 years ago #27
bob1
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That was using straight cherry once we mix grape juice in we changed everything and just use blend.

With that amount of concentrate you will have also mix one just straight cherry and do what you just said. mix in the concentrate till ta of .30 then add tartaric acid to .60

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3 years ago #28
susan
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Why are you saying total volume 1.25 gallon. my gallon bottle only makes 1 gal. dont laugh its not funny only a bit goofy.

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3 years ago #29
bob1
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ferment in a bucket. Buy a 2 gal bucket at home depot or lowes. You can get a lid if you like to set on it loosely. The paint strainers make nice lids a 5 gallon one will work for both 2 gal to 6.5 gallon fermenters. We do open ferments. This helps to let all those gasses fly of into atmosphere instead of staying in the wine and making it smell bad.

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3 years ago #30
susan
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ohhh well, now that makes sense. I never thought of using a ferment bucket for a gallon must. Will I ever learn it all. I have been thinking of my recipe. Every time I go over it and the instructions Im making with your help it gets more clear what Im suppose to do.

add my cherry con. add my grape juice 23 oz to 11 T. cherry. make up to `1.25 gal. in plastic 2 gal bucket. add sugar get must to 1.090, then add peptic enzyme and acid blend. get TA to .60.using tartaric acid to lower or water if too high. Now its ready to sit for 12 hours only now I add a camnden tab. it sets for 12 hours..then after 12 hours do I put in yeast..or before sitting 12 hours..What do you think..Am I missing something Yet? because if I have it right now is the time to let ferment in bucket with a loose lid..after sitting for the 12 hours.

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