tag:blogger.com,1999:blog-2312951603370118710.post1574617178204237454..comments2023-10-31T06:15:31.575-07:00Comments on Aaronap Cellars Winemaker's Journal: 2006 Sour Cherry, aka "The Shy Bride"Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2312951603370118710.post-75845527616861590642009-03-31T18:53:00.000-07:002009-03-31T18:53:00.000-07:00Erroll,This batch used about 4 lbs of Montmorency ...Erroll,<BR/><BR/>This batch used about 4 lbs of Montmorency cherries per gallon of water. Next batch I'd like to make more concentrated and drastically up the amount of cherries like your method. Alas, since the move the MA, my source of Montmorency cherries has dried up like a day-old sponge. Need to find a new source!MA Winemakerhttps://www.blogger.com/profile/10251564396874959739noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-89052990170848929352009-03-30T09:21:00.000-07:002009-03-30T09:21:00.000-07:00When you say "100% montmorency cherries" do you me...When you say "100% montmorency cherries" do you mean that you made the wine like a conventional grape wine without adding water? Or do you mean a traditional country wine, with fruit and water, but that all the cherries were montmorency?<BR/><BR/>I make <A HREF="http://www.washingtonwinemaker.com/blog/2007/06/30/cherry-wine-recipe/" REL="nofollow">cherry wine</A> too, and I try to make it as much like a conventional grape wine as I can. Commercial cherry wines are made that way, but all home winemakers that I've contacted make it as a country wine. Until now?Errollhttps://www.blogger.com/profile/06359377108969472870noreply@blogger.com