The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Too Much Cherry Concentrate?

Reply
 
LinkBack Thread Tools
Old 02-19-2009, 04:07 PM   #1
HungusBrews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
HungusBrews's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Roxbury, New Jersey
Posts: 128
Liked 3 Times on 3 Posts
Likes Given: 3

Default Too Much Cherry Concentrate?

I have a question regarding the use of cherry concentrate I acquired through a local club group buy a few months ago. Here is the link to what we got...

Cherry Juice Concentrate: A natural alternative to fight arthritis and gout

I brewed Jamil's Black Forrest stout, let if ferment for 13 days, then racked into a secondary and added a 1/2 qt of the concentrate. I let it condition for about 3 weeks before I racked again and tasted. Wow, All I could taste was the cherry. My gravity when racking was around 1.018. I didn't measure the gravity after adding the cherry concentrate, but when I tasted, the gravity was around 1.021. There wasn't as much fermentation activity going on as I expected when I added the concentrate.

So I guess my question is this...Options:

1) Should I pitch more yeast (I have Montrachet and Lavlin D-47 on hand, originally used Wyeast London Ale) to try and eat the rest of the cherry sugar? I don't want to dry the beer out too much. Can I add a smaller portion of the dry yeast packet?
2) Should I start adding lactose to try and balance out the tart flavor?
3) Should I RDWHAHB and let it age for a few months?
4) Have I caused death by cherries...Feed to the sewers?

__________________

BJCP Certified

Brewing Website/Blog:
HungusBrews

Appalachian Trail Hiking Blogs:
GA --> ME 2007
GA --> ME 2012

HungusBrews is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2009, 08:50 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,648
Liked 131 Times on 124 Posts

Default

1) Should I pitch more yeast (I have Montrachet and Lavlin D-47 on hand, originally used Wyeast London Ale) to try and eat the rest of the cherry sugar? I don't want to dry the beer out too much. Can I add a smaller portion of the dry yeast packet?
No
2) Should I start adding lactose to try and balance out the tart flavor?
No
3) Should I RDWHAHB and let it age for a few months?
Yes
4) Have I caused death by cherries...Feed to the sewers?
Maybe and no

Although you violated the "add to taste" before bottling guideline.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Welch's Grape Concentrate and Grape Concentrate Cocktail zeegadget Wine Making Forum 19 01-31-2013 12:54 PM
Cherry Stout from concentrate.... MashStirBrew General Techniques 8 10-28-2011 08:33 PM
Advice on cherry concentrate for recipe berettajb Recipes/Ingredients 5 12-02-2009 05:49 PM
Clear Cherry Concentrate jezter6 Recipes/Ingredients 0 04-04-2008 09:25 PM
From concentrate? MadBoozer Cider Forum 2 03-02-2008 10:23 PM