Orchard Breezin'
2008 and 2009 WineMaker International Award Winner
Red
Oak 0 Body 3 Sweetness 5++
Mist

Orchard Breezin' Black Cherry Pinot Noir

Posted by: RJ Spagnols, Monday, September 22, 2008

This off -dry ruby red wine presents succulent flavours of fresh, ripe black cherries balanced by a subtly touch of tannins. Light and fruity this thirst quencher is a great addition to any summer festivity.


Posted by: K&B Friday, February 04, 2011 1:30 PM I have had several customers ask if I can increase the alcohol content of my fruit wines. I am told it is currently 5% and they would like about 9%. they like the flavor and sweetness or the OB wines and are not interested in making regual red wines. Reply to this Comment


Posted by: cpfan Friday, February 04, 2011 5:01 PM You can add sugar before pitching the yeast. Stir very well to make sure that it is dissolved. Sorry but I do not know how much would be appropriate. I have used corn sugar to do this, but do not recall how much sugar or what the sg ended up as. BTW, aren't retailers supposed to answer q's for consumers, not the other way 'round? (GRIN) Steve Reply to this Comment


Posted by: Chateau Vezeau Monday, May 09, 2011 1:03 PM You can also add part of the fruit pack to the fermenting must. I've tested the kits at 7% as per directions, but by adding half the fruit pack initially, it went from 7% / 4 sweetness, to 9% / 2 sweetness, with all the fruit flavour still there.. Reply to this Comment


Posted by: Hansi Friday, June 10, 2011 12:32 AM Like Chateau Vezeau already said, by adding half of the fruit juice pack in the beginning (fermenting cycle) you will come out with about 9% to 9.5% alcohol by volume. And it will be a better tasting "wine", give it a try. Reply to this Comment


Posted by: CindyC Thursday, May 03, 2012 12:32 PM I add 4 pounds of corn sugar at the begainning of making all of these wine mist wine kits. That can get the alcohol contents up. First glass I can feel good. Second glass happy! Reply to this Comment