Cherry Zin – No Zin Grapes but GREAT Taste
I have to be honest, when first bottled it didn’t taste very good. I thought it was just another failure.
WRONG! 7 months in the bottle made a HUGE difference.
Here’s the recipe for what I call “Cherry ZIN” (you WILL NOT find this anywhere else):
This recipe is for 5 Gallons
5 cans Blackberrys(from the store)
5 cans Cherrys(pitted – from store)
5 Cans Blueberrys (from the store)
13 cans Frozen Grape Concentrate
1 box Sunmaid Raisans
2 tablespoons black peppercorns
1 tablespoon pectin enzyme
6 ounces med. toast oak chips
1 teaspoon yeast nutrient
Process raisans, blackberries, cherries, blueberries in food processor.
Put in a large pot and add the peppercorns, yeast nutrient, pectic enzyme, and wood chips.
Add 2 cups water. Bring to a low boil and then turn off stove. Let the mixture cool to 85 degrees.
Strain the mixture into your primary fermenter.
Add your 13 cans of grape juice concentrate. Add 1 gallon of warm water.
Check SG. Add Sugar water to bring SG to 1.1. Top off with water/sugar-water. Stir vigorously. Add 4 crushed/powdered Campden tablets and let sit overnight.
Pitch your yeast and continue from here as usual.
Once you bottle this stuff (in about a month and a half), leave it in the bottle for at least 7 or 8 months. It will taste like crap until then – I KNOW.
This wine has a wonderful aroma. It has a multilayered flavor that you will absolutely love.
This may be my best homemade stuff EVER. See what your spouse or significant other says.
Cheers!
Bob, Backyard Vintner
