Fermenters Forum

DAY ONE

1 pound sour cherries (3 c)
2 pounds rhubarb (8 c cut up)
7 pts water
2 1/4 pounds suger (5 c)
1/4 tsp tannin
1 tsp nutrient
1/4 tsp pectic enzyme
1 campden tablet
acid blend
1/2 cup white grape concentrate

Acid tested at 0.6% - no acid blend needed.

TWELVE HOURS

Added Red Star Premier Cuvee yeast

SIX DAYS

Check SG daily. Funneled into secondary at SG of 1.020. Attached airlock after allowing majority of CO2 to blow off.

TWO MONTHS, TWO WEEKS

Racked off of the lees. Topped off with 8 oz tap water.

EIGHT MONTHS

OK Flavor.

Racked, added 6 oz. cold water, 1/2 tsp of potassium sorbate, 1/8 tsp of potassium metabisulfate. Added 1/4c sugar. Degassed and placed under airlock.

NINE MONTHS, TWO WEEKS

Bottled