North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hi,

One gallon of wine will fill approximately 4-5 wine bottles.

You do no need fancy equipment, and can be accomplished with a 2 gallon  
food grade pail, 1 gallon glass bottle, siphon hose, plastic wrap and an  
elastic.

All you need to buy is yeast of your choice (.50 to $1) and some campden  
tablets for sterilizing the must.

Start simple, make a gallon, work your way up.  the largest ingrediant in  
wine making is "patience", same as fruit growing.

Later,
Tom



On Mon, 13 Dec 2004 09:16:00 -0800, Mark Lee <markl@nytec.com> wrote:

> Don,
> I have never made wine before, but I am looking for uses for my bumper
> crops of sour cherries.  I like your idea of turning them into wine, and
> I especially like the fact that you don't need to pit them.  Next year I
> may have 2 or 3 gallons of surplus sour cherries to experiment with.  Is
> wine making practical for this small quantity of fruit, or should I wait
> until I can devote 5 gallons or more to wine making?
> -Mark Lee, Seattle zone 8a
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Don Yellman
> Sent: Friday, December 10, 2004 6:45 AM
> To: nafex@lists.ibiblio.org
> Subject: [NAFEX] Cherry Wine
>
> Michelle:
>
> I have made wine with sour cherries several times over the years, and it
> is quite good.  Very fruity.  No need to pit the cherries for this
> product.  I used nearly pure cherry juice, starting with over 5 gallons
> bulk ripe cherries,  straining out skins and stones after primary
> fermentation, then topping up a 5-gallon carboy with less than one
> gallon water.  Leave plenty of space in your primary fermenter as the
> cherries will foam quite a bit initially.  I used ten pounds granulated
> sugar per carboy, and champagne yeast.  This will produce a moderately
> sweet wine of about 13-15% alcohol.  It is ready to drink or bottle at
> about 3-4 months, after it has settled out to a clear dark ruby color.
>
> I don't think sweet cherries would have quite the character and flavor
> to carry through in wine as do sour cherries.
>
> Don Yellman, Great Falls, VA



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