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Recipe For Using Tart Cherry Concentrate?


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#1 daveb50

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Posted 28 January 2007 - 12:05 PM

In the Organic section of the grocery store, I came across Montmorency Tart Cherry Concentrate. The quart bottle(32 ozs. or 946ml) of concentrate, says it was made from approximately 25 pounds of Tart Cherries. Pasteurized, 100% Montmorency Tart Cherry Juice concentrate, no preservatives added. With water addition per instructions, it will make 2 gallons of reconstituted Tart Cherry Juice. I have seen recipes that call for 3-4 pounds of tart cherries per gallon, any idea how much wine I could make from this quart? Does anyone have a recipe, or ideas I could try?
Dave
2007 Wines: Cranberry, Montmorency Cherry, RJS Petite Syrah, CC Red Mountain Cabernet,
WE Barberesco, Hard Raspberry Lemonade, CC Tempranillo/Cabernet, HB Barolo, HB Bergamais, RJS Bush Vine Grenache

Quickly bring me a beaker of wine, so that I may whet my mind and say something clever. - Aristophanes

#2 Wade's Wines

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Posted 28 January 2007 - 01:15 PM

If 4# will make a gallon, it seems you should be able to make 6 gallons. I bought some from the same area of the store to try, but haven't done it yet.
Wade
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#3 Nanook37

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Posted 28 January 2007 - 03:22 PM

I made a mead and used 2 quarts in 5 gallons - Thre resulting mead is very cherry (and tart) but I wouldn't use any less.

#4 dizzy

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Posted 30 January 2007 - 03:59 AM

Which grocery stores have this ?

#5 daveb50

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Posted 03 February 2007 - 12:36 PM

I found it at Krogers
Dave
2007 Wines: Cranberry, Montmorency Cherry, RJS Petite Syrah, CC Red Mountain Cabernet,
WE Barberesco, Hard Raspberry Lemonade, CC Tempranillo/Cabernet, HB Barolo, HB Bergamais, RJS Bush Vine Grenache

Quickly bring me a beaker of wine, so that I may whet my mind and say something clever. - Aristophanes

#6 number2

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Posted 04 February 2007 - 10:31 AM

If youhaven't selected a yeast yet, consider D-47. I've hade fantastic results(mouthfeel especially) w/ this on Montmorency cherries- smileytoast.gif

#7 daveb50

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Posted 04 February 2007 - 01:29 PM

Thanks #2, I'll keep it in mind when I start this. Dave
2007 Wines: Cranberry, Montmorency Cherry, RJS Petite Syrah, CC Red Mountain Cabernet,
WE Barberesco, Hard Raspberry Lemonade, CC Tempranillo/Cabernet, HB Barolo, HB Bergamais, RJS Bush Vine Grenache

Quickly bring me a beaker of wine, so that I may whet my mind and say something clever. - Aristophanes

#8 Wade's Wines

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Posted 04 February 2007 - 01:37 PM

I found it at Krogers too.
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#9 daveb50

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Posted 05 February 2007 - 10:44 PM

I have heard from someone on another site where I asked the same question. He has made a 4 gallon batch using 2 quarts of concentrate, says it came out very nice. Since I do not have a 4 gallon carboy, I think I will increase all ingredients(except yeast) for a 6 gallon batch

(Quote)
Hey Dave,

I made 4 gallons of wine from the Montmorency Tart Cherry Concentrate. Here is the recipe I used:

2 quarts Brownwood Acres Tart Cherry concentrate
sugar to 1.085 SG (I prefer the lower alch, but you could bump this up)
Water to make 4 gallons
1 tsp tannin
4 tsp yeast nutrient
2 tsp Pectic Enzyme
2 tsp acid blend (I made this wine before having an acid tester. I loved the wine like it was)
1 pkg EC 1118 yeast

This wine turned out very nice. I only have one bottle left and I'm saving it for a special occasion.

Good luck! (Unquote)
pkcook
2007 Wines: Cranberry, Montmorency Cherry, RJS Petite Syrah, CC Red Mountain Cabernet,
WE Barberesco, Hard Raspberry Lemonade, CC Tempranillo/Cabernet, HB Barolo, HB Bergamais, RJS Bush Vine Grenache

Quickly bring me a beaker of wine, so that I may whet my mind and say something clever. - Aristophanes

#10 fernvally

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Posted 06 February 2007 - 06:16 AM

Hmmm. Here is how I used the Mont. Actually it came out very good.

It was expensive but I made it like this.
6 gallon batch
Two gallons of Montmorency Juice. 16 lbs of Sweet black Cherries

Then per gallon
2 lbs finely granulated sugar (actually less becasue I used refraction to measure to get 12% potential
7-1/2 pts water
2 tsp acid blend
1/4 tsp tannin
1/2 tsp pectic enzyme
1 tsp yeast nutrient

The I made a starter with the must and
Montrachet wine yeast

This wine was described to me as "A box of Chocolate" by someone who I gave a bottle to.

It is kinda of rich but the tart cherry adds so much to a wine which would be made from sweet cherries alone. If I remember correctly the Mont juice cost me about $16 per gallon. so

Juice $32
Cherries 16 x $2 $32

$64 in base fruit for 30 bottles

Actually not all that bad.


fernando
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#11 daveb50

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Posted 10 February 2007 - 10:21 AM

I've decided to make a 2 gallon batch from this recipe:

1 quart Tart Cherry concentrate
Water to make 2gallons
4 cups of sugar
1 tsp tannin
1 1/2 tsp yeast nutrient
1 tsp Pectic Enzyme
1 tsp acid blend
1 pkg D-47 yeast

Pitched yeast this morning, beginning SG was 1.082, temperature 72degrees
2007 Wines: Cranberry, Montmorency Cherry, RJS Petite Syrah, CC Red Mountain Cabernet,
WE Barberesco, Hard Raspberry Lemonade, CC Tempranillo/Cabernet, HB Barolo, HB Bergamais, RJS Bush Vine Grenache

Quickly bring me a beaker of wine, so that I may whet my mind and say something clever. - Aristophanes

#12 touchtoomuch

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Posted 19 February 2008 - 10:41 PM

Just curious if any of you ended up with a good wine out of the concentrate. I have been wanting to do a cherry but cant make up my mind if it would be better to go through the hassle of picking, stemming, pitting, etc...yuck... But, if it makes a better wine in the end it would be worth it... Is anything lost by using the concentrate such as tannin, flavours of any sort, etc... If so how did you compensate? I see that Dave added a tsp of tannin. Isn't that alot for two gallon? Sorry for my ignorance on tannin. I haven't experimented much with it yet... Thanks for any input.
Randy Dhom

Bulk Aging - 8 Gal Cranberry/Niagara, 7 Gal Cherry, 7 Gal Apple, 8 Gal Peach, 1.5 Gal Black Raspberry

Bottled - 3 Gal Persimmon,3 Gal Elderberry,6 Gal Exotic Fruits/White Zin(Kit), 6 Gal Dandelion, 6 Gal Blackberry, 3 Gal Cranberry/Concord, 6 Gallon of Gewurzt(Kit)

#13 touchtoomuch

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Posted 22 February 2008 - 03:26 PM

Does Anyone have any thoughts about this. Good or bad? I know alot of you use whelchs concentrate.
Randy Dhom

Bulk Aging - 8 Gal Cranberry/Niagara, 7 Gal Cherry, 7 Gal Apple, 8 Gal Peach, 1.5 Gal Black Raspberry

Bottled - 3 Gal Persimmon,3 Gal Elderberry,6 Gal Exotic Fruits/White Zin(Kit), 6 Gal Dandelion, 6 Gal Blackberry, 3 Gal Cranberry/Concord, 6 Gallon of Gewurzt(Kit)

#14 giqcass

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Posted 22 December 2010 - 01:21 AM

FruitFast Montmorency tart Cherry concentrate 1 quart
Enough water for two gallons
4 cups Sugar
nutirent
1/2tsp tannin
E1118 Yeast
OG 1.082
FG 0.998 About 1 month ferment.
ABW 11%

The wine was extremely dry and not too tasty.
Racked to secondary vessel.
Treated with Campden and Sorbate to make sure fermentation did not restart.
2 cups of sugar to sweeten it.
Aged another month before final rack.
Not too sweet and not too dry.

Delicious with a tart finish!!!

#15 TwinMaples

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Posted 22 December 2010 - 06:22 PM

Does Anyone have any thoughts about this. Good or bad? I know alot of you use whelchs concentrate.

Randy, it sounds like those who posted recipes here liked their results.

I used more tart cherry juice than the others. Expensive, yes, but the results were awesome! smileytoast.gif"

I had the first bottle at my son's birthday dinner party a few weeks ago (Goes good with smoked prime rib by the way). At that point, it was about 15 months old. The bouquet was intense, and you could taste the honey and cherry and vanilla flavors. The honey just kept on going and going. I will make a 5 gallon batch of this after starting some more elderberry so I can empty out my wife's freezer. (This makes my wife happy, and that is a good thing.) Posted Image

In my opinion, the tart cherry concentrate is "more" than a batch of Welch's. I don't mean that as a slam against Welch's, as I make a few batches of Welch's concentrate (vanilla wine, peach wine) every year. Both are good, drinkable wines. What I ended up with my Cherry Vanilla Mead is much, much better.

Cherry Vanilla Mead
3 quarts R.W. Knudson Organic Tart Cherry Juice concentrate
Water to 1 gallon
Approx. 2 lbs. Honey aimed for SG of 1.105
Handful Raisins
1/2 tsp. Pectic Enzyme
1 tsp. Yeast Nutrient
1 Vanilla Bean
1 pkt. 71-B 1122 Lalvin Yeast

I did not test for acid, but the honey seemed to balance things out, I guess. Since I didn't really have anything similar to top off with, I used my vanilla wine. Added to the vanilla profile. Initially, I was going to backsweeten, but the bouquet and flavor was so intense, I left as is. I will definitely add more vanilla beans next time. Aged it 9 months before bottling.

This was definitely one of those times where you wished you had made more. One bottle down, just 4 bottles to go. And, we'll probably open bottle #2 when the family is here for Christmas.

If anyone can speak to a certain brand of juice being "best", please let us all know.

Jim




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