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Scalding chokecherries Answered

Hey, I'm thinking of using one of my grandma's recipes to make chokecherry wine, but it says "scald" and "let sit until the mixture is done working, then bottle tight". First question how do i "scald" the chokecherries? It also says when done scalding, let stand until cool, is this water AND chokecherries? Also, what does "let sit until the mixture is done working, then bottle tight" mean?


Scalding means to pour boiling water over the fruit. "Until the mixture is done working" after you pitch the yeast the the mixture will be uniformly cloudy and get cloudier over a day or so, after that the yeast will start to settle to the bottom, eventually most of it will settle out, at this point it's "done working", rack off the clear liquid into clean bottles, cork and age.

Could i use an empty wine bottle? If i could, whould used corks work? Is there any special bottling process neede? Because I have canned fruit and you had to hea he glass jars with the lids on to help seal them.

Yesto the wine bottle, the used corks could be a problem with getting them sterile. Question Does the recipe call for campden tablets?

Okay, then don't bottle into glass, the campden tabs stop fermentation, it sound like this recipe results in a carbonated wine, bottle into old soda bottles, lot's less likely to explode.

Well "scald" possibly means the same as "blanch" in cooking; since two definitions are:

#1: To subject to or treat with boiling water

#2: To heat (a liquid, such as milk) almost to the boiling point.

Blanch means: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove (normally when blanching, one then plunges it all into ice water). This is done to preserve color.

I would find a bit more detail then what you have posted as it appears as though they are relying on wild yeast to "get it working" and that can result in a nice batch of vinegar. Do NOT bottle it if it is "still working" You will make little time bombs, without benefit of knowing when they will explode.

OK, I'm sorry about not being very detailed, i understand most of it, just not the parts mentioned. The recipe calls for some yeast, so it does not use wild yeast.

Ah good. Does it also say not to let it "work" until the yeast stops producing gas? If you let it get to that point, the alcohol content will be as high as it can get through fermentation, but it won't taste very good. If you had a hydrometer, you could find out when the content is about 5-8 % and then siphon off the liquid from the yeast. I made 2 batches of wine in the past before I discovered how to make it taste better (I quit after 3 batches as it I could not make very "good" wine :-) ).

"Scald" will probably mean a rapid dunking in boiling water (maybe to split or loosen skins) and then removal (say, put them in a colander, dip them in a pan of hot water for a minute or two and then lift them out?).

The done working bit, though probably needs translation by the author or one of her friends/similar aged relatives.

Have you tried talking to your mother about the recipe?