Some yeast are more robust, and can survive in a higher alcohol environment. You can choose your yeast variety to customize the alcohol content of your wine. The other determining factor there is: The Yeast In addition to the sweetness of the finished wine, the amount of sugar your start with also contributes to the final alcohol level - ABV - of the wine. I wouldn't recommend using less-ripe cherries as a way of aiming for a dry wine. If you're looking to make a wine that's more on the dry side, you can always cut back the added sugar. You should always use the ripest cherries you can. I recommend only tweaking the added sugar, in customizing your wine - ripe cherries have better flavour, and their juices are more readily available. When making wine, sugar comes from two sources - the cherries themselves, and the sugar you add. Cherries that are more ripe have a higher sugar content than less-ripe cherries. Individual varieties in each of those categories can be exceptions to that rule, of course. In general, Rainier tends to be the sweetest, followed by black cherries, followed by red. Additionally, the sweetness of the variety used - and the ripeness - will impact the final wine: The SugarĪssuming the same level of ripeness, the various types of cherries have different sweetness (and acid!) levels. In addition to the colour differences, the flavour profile will be a bit different between them. This one is the model we have, I love it! Even if this batch of wine is the only time you'll ever be pitting cherries, it's worth the investment - makes life so much easier. Note: If you're using fresh cherries, I HIGHLY recommend getting a cherry pitter, if you don't already have them. Rainier cherries will make a white or blush wine.įrozen cherries - thawed - of any variety will give up their juices easier than fresh fruit, as a general rule. Red cherries will make a lighter, brighter red wine, as pictured in this post. The fun thing with cherry wine is that your wine can vary wildly from batch to batch, based on the fruits you use.īlack cherries will make a deeper, darker wine. Just a small handful of entries, and you'll be good to go! Wine Making at Home, Part 4: How to Stabilize and Back Sweeten Wine Wine Making at Home, Part 3: The Brewing Process. Wine Making at Home, Part 2: Equipment to Get Started If you haven't attempted making wine before, don't be intimidated! Check out our primer to home brewing:
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