16 bottles. 12 homegrown grape and 4 cherry. Ready for the holidays.
The cherry got fermented then started again and has some real zing to it. First time making cherry. I like it better than the grape so I may have to stash the 4 bottles and get it out for emergencies.
IMG_1854.jpg
Looks great! What variety of grape and cherry and where do you live? I’ve debated on putting in grapes but not sure it’d be worth the effort to keep them alive over winter (grand forks, nd).
I used to brew a lot but sold most of my stuff when I moved a few years ago so I took up wine making.
I’ve made rhubarb and chokecherry so far. The chokecherry I aged on medium American oak chunks and it turned out really nice.
Good work, and bottoms up!
We’ve got a couple different grapes from the UM that tolerate the cold here real well and would likely do you good. They’re red varieties. We had white too but something got to them a couple years back.
I bought fresh, tart cherries to make this wine. I sweetened this wine at bottling then added stabilizer so it won’t re-ferment. All of the bottles shown here are the standard “fifths” except for two 16 ounce cherry. I’ve got a cherry in the fridge chilling. Never know when a guy has to do a taste test with Ma.
Sweet cherries, like the bings, work good for wine but the tart varieties off more cherry taste in finished product. Bings can be pricy but the tart ones are a real investment.
You must be logged in to reply to this topic.
