http://www.the-winery.net/good-wine-yeast/
I have 1 quart of black cherry juice into wine I make, the amount of sugar and yeast should be used?
any good?
Wow. I've never seen a response as bad as Tom. Sorry, Tom, no offense meant, but you are wrong in almost all points. In the first place – over a bottle of wine unsaleable contains yeast active. Pour juice into a container will not start a process of fermentation. commercial wine is generally sterile filtered (or k-sorbate is added to it, which is an inhibitor of yeast). Although it was sterile filtered, it has shaken out many times – the amount of living yeast cells in a bottle of wine is as close to zero, as it takes for the purpose of fermentation. Second, fourth is about a liter, more or less. As for sugar levels to go, a good rule of thumb is that Sacchromyces cerevisiae (yeast beer and wine) will convert sugar to alcohol at a rate of approximately 52% So if you want your fruit wine that is 10.5% alcohol, you need the juice to be a little more than 20% sugar – or 200 grams of sugar per liter. While that each batch of cherry juice have a different amount of sugar (depending on the maturity of the cherries which was pressed) you can easily determine the Brix (% sugar) level of the juice with either a hydrometer or a refractometer – her shop sells local U-brew them (the former is cheaper.) For yeast, the general rule is about 25 grams (one ounce) per 100 liters of juice. So we need about one hundredth of an ounce of yeast (remember hydrate first!) If only takes a quarter. Tom is right on one point, however – there's not much point of making wine with just a quart of juice. That's a lot work for not much pay (which will end with less than a quarter of wine, once the dirt filter). Try to at least 5 quarts, if not 20.
How to Make Homemade Fruit Wine : Adding Yeast to Fruit in Wine Making