Yeast nutrient or natural

[Mack1976]

Hi all,
Over the last 6 months, I have made some great progress in making wine.
One of the favourites is black cherry wine. Last time I used a yeast nutrient but this time I'm thinking more natural, and considering raisins.
My question is how many to use per gallon?
Please share your experiences.
Thanks in advance

 

[Skottytee]

Black cherry wine sounds ace have u trhe recipe?

I use 100g of Dark Raisins per Gallon and it always come out good. Im not sure where i got that measurement from tho so could be wrong lol

 

[Mack1976]

Thanks Skottytee, I'll look into that.

The recipe I followed is:

Cherry Wine (tinned fruit)

For 1 gallon (4.54 litres)
2 tins cherries in light syrup
1.03kg sugar
1 teaspoon citric acid
1 teaspoon tannin (half cup of black tea)
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).
Place fruit pulp into primary.
Boil 4 pints of water in a large saucepan and dissolve the sugar in it, and pour over the sugar syrup.

Cover with teacloth/rubber band, and allow to cool to room temperature.
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.