NickW
Landlord.
Hey guys, I've followed this recipe:
It's just sitting in the FV now waiting to get down to room temperature then I can add the pectalose, tannin etc..
Smells good! ... and cost £1.64!
For 1 gallon (4.54 litres)
2 tins cherrys in light syrup
2 1/4 lbs sugar
1 teaspoon citric acid
1 teaspoon tannin
2 teaspoons pectolase
yeast nutrient
wine yeast
Water to 1 Gallon
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher (remove any cherry stones first)
Boil 4 pints of water and dissolve the sugar in it, place fruit pulp into primary and pour over the sugar syrup.
Allow to cool to 70 F add the acid, tannin and pectolase, stir well and cover and leave for 24 hours (to allow the pectolase to work)
next day stir thoroughly and add water to 1 gallon, add the yeast energiser and yeast, leave enough room for a head to form during fermentation fit airlock
stir daily, when S.G. reaches 1.010 strain and rack to demijohn.
ferment out racking and bottling as normal.
It's just sitting in the FV now waiting to get down to room temperature then I can add the pectalose, tannin etc..
Smells good! ... and cost £1.64!