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WRATHWILDE
07-10-2005, 02:10 AM
Has anybody made a Cherry Wine or Melomel?

Thinking of this as a possible basis for a Cherry Melomel.

Cherry Juice & Maple syrup to SG 1.07
Honey to SG 1.16
Yeast K1V-1116 (to finish with a gravity of around 1.02 for a semi-sweet to sweet mead)

Wrathwilde

byathread
07-10-2005, 02:27 AM
I just pitched a Cherry mel a couple weeks ago. My recipe went like this.

Cherry Mel (1 gal)
---------------------
3.2 lbs Huajillo honey
44 oz Black cherry juice (RW Knudsens)
1 T green raisins
nutrient
5g 71B

OG = 1.140

Shooting for a sweet/tart fruity melomel. I have some dried tart cherries I plan to rack onto. I also just found some tart cherry juice today (wish I'd found it sooner as I LOVE tart cherry flavor). I topped up with 5 oz. of tart cherry juice this evening.
We'll see how it goes!

WRATHWILDE
07-10-2005, 02:34 AM
byathread,

Did you happen to take a gravity reading of just the cherry juice to see where you started from?

Wrathwilde

byathread
07-11-2005, 02:36 PM
black cherry juice SG = 1.075 @ 60F

-kirk

ken_schramm
07-15-2005, 04:09 PM
I make my cherry mels on the fruit. 15-25 lbs pitted morello-type sour cherries, 15-18 lbs honey, water to 5.6 or 6 gallons (depending on how much volume I'm going to lose coming off the fruit), a three week fermentation with 71B-1122, racking off the fruit when the fermentation slows.

They're pretty good. No, they're really good.

Mr. Vanity,
Ken

ScottS
07-19-2005, 08:57 AM
I didsweet cherry and tart cherry melomels side by side last summer. At this point, the sweet cherry tastes like Robitussin and the tart cherry tastes AWESOME.

I just ordered 6 wine cherry trees. I can't believe how hard it is to find fresh tart cherries around here. This is the state with the frickin' Cherry Festival, after all.

storm1969
07-19-2005, 09:26 AM
I've made wine from sour cherries and it always tastes like cough syrup. How do you avoid that?


Brian

ScottS
07-19-2005, 09:42 AM
I've made wine from sour cherries and it always tastes like cough syrup. How do you avoid that?

This may sound like a stupid question, but are you certain they are tart cherries? I've used sweet cherries in several beverages, and they always turn out like cough syrup. Never had a problem with tarts.

Miriam
07-19-2005, 11:05 AM
It was only this summer that I found a truly tart cherry, and of course that was best of all - but the sweet-cherry wine I made last year, dry, was still pretty good. Once I detected the beginning of a cough-syrup taste, I stopped chapitalizing (my usual way), so it fermented out dry. The syrupy taste disappeared. This spring's first cherry melomel was made with sweet cherries too, but remembering last summer's experience, I went for dry and it worked again.

The sour cherries allowed me to make a somewhat sweeter melomel and wine later on.

Miriam

storm1969
07-19-2005, 11:45 AM
Maybe I have been useing to many cherries? My last batch had 6 lbs of cherries per gallon of water. I did half the batch dry and half the batch sweet.

The cherries are pie cherries. Maybe I just don't like cherry wine. A lot of my friends love the stuff, they think it's great.

Maybe I just can't get past the cherry cough syrup my mom used to give me. I make a small batch every year for my friends, and use the rest of the cherries for pies and such.

Brian

Val
07-19-2005, 12:52 PM
So has anyone made a good cherry mel from canned cherries or store-purchased juice?

Getting fresh fuit here isn't really an option, and I've been wanting to do a cherry/vanilla mead.

lostnbronx
07-20-2005, 12:30 AM
Once I detected the beginning of a cough-syrup taste, I stopped chapitalizing (my usual way), so it fermented out dry.


Miriam,

My ignorance is showing here, but...what is chapitalizing?

-David

WRATHWILDE
07-20-2005, 02:03 AM
chaptalization - (in winemaking) the correction or improvement of must by the addition of calcium carbonate to neutralize acid, or of sugar to increase alcoholic strength.

Wrathwilde

Oskaar
07-20-2005, 02:53 AM
Chapitalization is the addition of sugar or concentrated grape must into the must after they are crushed in order to enhance the flavor or to increase the alcohol percentage. Chapitalization is illegal here in California and in most parts of Southern Europe.

Most of the time when you mention chapitalization to winemakers they think of adding sugar. Acid adjustments can be made as well, but mostly it means to add sugar or concentrated grape must.

Cheers,

Oskaar

WRATHWILDE
07-20-2005, 03:12 AM
I hadn't heard the term before either, took the definition from the oxford tome.

Has Oskaar become invisible ??? he seems to have been replaced by a blue square question mark.

Wrathwilde

Miriam
07-20-2005, 07:52 AM
Heavens...I just think of chapitalization as adding increments of sugar over time - to improve flavor/alcohol content, as Oskaar said. A term I picked up out of winemaking books. Honestly, as I have nobody to actually talk to about brewing here, I don't think I've ever even said the word out loud.

Miriam

toolboxdiver
07-20-2005, 08:08 AM
lol....I'm just a humble country boy here in PA...we don't have those big $2.00 words in these parts...lol, we just call it sugar feeding...:)

Miriam
07-20-2005, 08:55 AM
OK, TBD, let's just say it out loud together - you never know what it might do to the brain cells. Ready? Chap... chapital... chapitalization. Ow! I dunnit.

Miriam
kind of disappointed that nothing weird happened
;D

Meriadoc
07-20-2005, 09:55 AM
just curious -- why would "acid adjustments" (making a must less acidic, I assume) be lumped in with "adding sugars"?

i mean, i can see where making a must less acidic might help the perception of more sweetness (since there's less acidic flavors to wade through), but that's a world of difference from adding more fuel to the fire (so to speak)!

or is it just that the term refers to general tinkering with the must, rather than letting it lie?

(heck, i was thinking of playing with the acidity level of an orange ginger mead i'm experimenting with; never thought it would have a twenty-five-cent name!)

Oskaar
07-20-2005, 05:17 PM
Miriam you crack me up! LOL

The process is mostly for added sugar, but was named after a guy (Jean-Antoine Chaptal) who was Napolean Bonaparte's minister of agriculture.

Cheers,

Oskaar

toolboxdiver
07-20-2005, 05:59 PM
OK, TBD, let's just say it out loud together - you never know what it might do to the brain cells. Ready? Chap... chapital... chapitalization. Ow! I dunnit.

Miriam
kind of disappointed that nothing weird happened
;D



LMAO...you go Miriam...I Reckon us humble country boys in these parts can learn a big $2.00 word after all.... ;D....Thank you Madam...:)

JamesP
07-20-2005, 06:41 PM
Miriam,

Now look what you've done!!

They'll be impressing their friends at the next mead party with their new big word.

OR WORSE, something like "you want to come to my place and taste my chapitalization" ;D

lostnbronx
07-20-2005, 09:13 PM
So, would it be okay to steal "chapitalization" for mead making purposes to refer to feeding the yeasties after the initial must has been whipped-up, or incrementally? I love impressing my friends and neighbors with my vocabil...vocalab...vocoloco...words!

-David

Miriam
07-21-2005, 01:12 AM
Oh, cool! Looks like something weird is happening after all.

Miriam ;)

Oskaar
07-21-2005, 02:26 AM
chapulere: to chap one's lips when adding sugar or honey to grape must. Greek capiolos the sound made from licking ones lips in anticipation.

Common usage:
I chapilize
You (familar) chapilate
You (formal) chapilate
We chapilize
He, she, it chapilates
They chapilate

Vocative usage:
I didn't chapilate that wine!
We were all chapilating our wine!
If John chapilated that wine he never told me about it!

Slang:
John chapped that wine real good.
If Penelope hadn't chupped that wine we'd have all been in trouble.

Ebonics:
I tol' you I didn't chapamalate dat damn wine.

Texas:
I was jest fixin' ta chapamate that wine.

California:
Dude, was that wine, like, chapalated?

Anyhow, couldn't resist.

cheers,

Oskaar

Pewter_of_Deodar
07-21-2005, 08:16 AM
I refuse to chapilate in large groups... ::)

Miriam
07-21-2005, 08:46 AM
Oy, it just got weirder. Only erudite weird. Take it slow, now, chaps...

Miriam

Meriadoc
07-21-2005, 09:27 AM
chapulere: to chap one's lips when adding sugar or honey to grape must. Greek capiolos the sound made from licking ones lips in anticipation.

Vocative usage:
I didn't chapilate that wine!
We were all chapilating our wine!
If John chapilated that wine he never told me about it!



Hmm... I woulda thought the vocative would have been:

(You) Chapilate!
(We) Let's chapilate!
(Ya'll) Chapilate!

byathread
07-21-2005, 02:47 PM
Texas:
I was jest fixin' ta chapamate that wine.


Just a minor correction, we Texans tend to "chapamatate".

Hey, y'all done chapamatated this 'n real good like!

:D

Yee-haw!
Kirk ;)

Pewter_of_Deodar
07-21-2005, 03:21 PM
Hey, y'all done chapamatated this 'n real good like!


Chuckle... I can picture my Texas buddies sayin' 'xactly that there same thin'...

Oskaar
07-21-2005, 10:58 PM
Sorry, I should have specified that I was talkin' fer East Texas. LOL Round Tyler, TX Ed is a two syllable word.

Ehhh-yAyD. I used ta could chapamate at first Mondays in Canton, but Monday-week thayn't gonna be one. I might-should call up MeeMaa and git me the truck ta head fer Coffee City and the all ya kin eat Crawdaddys. Then head over the line and git me some beers.

Cheers,

Oskaar

byathread
07-22-2005, 02:24 PM
I miss crawfish season already. I may have to brew a nice hoppy braggot to pair with spicy crawfish next year!

;)

jackwolfe
09-11-2005, 04:55 PM
I have a black cherry melomel that I made a couple of months ago. I used black cherry nectar and white honey with just a little spice as to not impinge on the cherry flavour. Sorry I cannot give you any specifics about S.G. and O.G. as I don't bother with these readings. I am more of a hands on kinda mazer. I treat mazing like cooking, I go with what I like and adjust as I go. I do document all my batches so I can either re-create or adjust recipes as I go. It has worked for me so far.

John