Cherry vine

[cereus]

Well finally after several years without any fruits on my fathers cherry tree i was able to harvest 10 litres of ripe cherry's. :)It is lovely to hear the plopping of the fermenting vine. right now it is in the first stages of fermentation and in about one or two weeks I will ad the last of the sugar and it will go until fermentation stops. The cherry vine usually end up at 17 to 19% alcohol and is a great tasting vine, full of flavor. I do not like it to sweet but if it is to sour I sweeten it some. The only thing to do now is to wait, after the fermentation I will do several sessions of "decanting" to remove the solids and make it crystal clear. Then the hardest part, after bottling the vine should be stored at least one year before drinking, I usually taste one bottle at the half year mark and then wait until it is properly aged, it actually continues to improve after this also, but I make enough so we have vine to store.

Any one that also have something brewing this fall? :)

[larz133]

I couldn't figure out what kind of cherry grew from vines and then i saw the poster was from Norway, aha, wine is what he was talking about. hahahahaha.

[cereus]

Yea I can not write so I guess my posts are riddled with spelling errors, on top of my dyslexia English is not my native tongue. if it weren't for spelling programs you would not understand a word I wrote. But the funny thing is that I did it better grade wise in English class than Norwegian. O well another reason to drink I guess;).
ps. no offence taken:)

[Podders]

Looks a lovely tipple there man. Does the fermentation start on its own?
One way to start fermentation is to get a menstruating woman to take a mouthful (of wine OK) and spit it back into to the bucket.
Podders

[cereus]

well I usually use yeast to start the fermentation.
although I think it is supposed to be virgins doing the spitting and it should be kava root they are chewing and spitting in to the drinking bowl. ;)

as for how the Wine brewing is going along, the fermentation has stopped a little bit to soon and suddenly to my liking. but I am not used to use the yeast I'm currently using so it might just go hard and fast and the wine might be fine. although a slower fermentation usually gives a better end result. I haven't been able to monitor it lately due to my job recently and must now do some tests to see if it stopped at the right time, to see if it reached a too low alcohol content and to see if the taste is developing right, I'm after all not interested in vinegar and cherry wine is not supposed to have a low alcohol content. I am aiming for 17-19%

[cereus]

well I had my first taste last weekend and the wine seems to have the potential of being one of the best ones I have made. It has an alcohol content of about 15% and as I used more water to cherry juice than usual, it has a milder and fresher taste than the ones I have made before, and the addition of some redcurrant's also seems to have freshened the usually heavy cherry taste. in a month or two I Will start bottling the wine and then it must age at least half a year to achieve its taste potential.