CarstenI really need to bottle my #cider soon, I have 10 kg of #cherries waiting for me to turn them into fruit wine. Fruit wine is a sort of side project to the cider project, and I mainly do fruit wines during the months where no cider is fermenting.
But so far the fruit wines have been pretty good (excluding my first, a gooseberry wine), and so I am getting more and more interested in that as well.
These cherries are of the red skin/yellow flesh variety, and so I am thinking I'll make i bit like a plum wine and not as a traditional cherry wine. Maybe a white wine yeast? For red wines I typically use Lalvin RC212, but I'm sure there's something more appropriate for a still semi-sweet white or rose?
Saustrup