Comments on: Commercial Cherry Wine http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/ Growing grapes and making wine in Bellevue Tue, 06 Jan 2009 05:58:03 +0000 http://wordpress.org/?v=2.3 By: Erroll http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-9195 Erroll Sun, 10 Aug 2008 03:30:18 +0000 http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-9195 I think there are trace amounts of cyanide, or a related substance, in other seeds too. At any rate, I'll bet you're going to end up with a terrific mead! Erroll I think there are trace amounts of cyanide, or a related substance, in other seeds too. At any rate, I’ll bet you’re going to end up with a terrific mead!

Erroll

]]> By: Eric http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-9162 Eric Fri, 08 Aug 2008 18:42:04 +0000 http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-9162 Thanks! I did a little bit of looking and found that the pits do contain a cyanide like substance, but as long as they remain intact and are not ingested, it shouldn't be a problem. I don't usually rack my wines that early, maybe I'll try it this time. Thanks again! -Eric Thanks! I did a little bit of looking and found that the pits do contain a cyanide like substance, but as long as they remain intact and are not ingested, it shouldn’t be a problem.

I don’t usually rack my wines that early, maybe I’ll try it this time.

Thanks again!
-Eric

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-8864 Erroll Fri, 01 Aug 2008 05:01:17 +0000 http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-8864 Hi Eric, It's good to hear from you again. I just crush my cherries, toss them in, and ferment normally. You might consider a short (three day) skin contact though. I don't know if it's the pits or not, but I find I prefer cherry wines/meads that are pressed after three days to those that ferment on the skin (and pits) for over a week. Good luck, and let me know how it turns out. Erroll Hi Eric,

It’s good to hear from you again. I just crush my cherries, toss them in, and ferment normally. You might consider a short (three day) skin contact though. I don’t know if it’s the pits or not, but I find I prefer cherry wines/meads that are pressed after three days to those that ferment on the skin (and pits) for over a week.

Good luck, and let me know how it turns out.

Erroll

]]> By: Eric http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-8836 Eric Thu, 31 Jul 2008 15:06:04 +0000 http://www.washingtonwinemaker.com/blog/2008/07/14/commercial-cherry-wine/#comment-8836 I recently harvested about 12 pounds of cherries, which I want to make into a cherry mead. Do I need to remove the pits from the cherries, or can I just crush them, add honey, water & yeast? I don't know the variety, they came with the house. They are a light red and rather tart, more of a pie cherry. I've made meads with the cherries before and they were great, but I haven't had to deal with 12 pounds before, and I'd rather not pit them, if I don't have to. Thanks, -Eric I recently harvested about 12 pounds of cherries, which I want to make into a cherry mead. Do I need to remove the pits from the cherries, or can I just crush them, add honey, water & yeast?

I don’t know the variety, they came with the house. They are a light red and rather tart, more of a pie cherry. I’ve made meads with the cherries before and they were great, but I haven’t had to deal with 12 pounds before, and I’d rather not pit them, if I don’t have to.

Thanks,
-Eric

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