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Old 09-02-2012, 08:42 PM   #1
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Default Dry Fruit Source(s) for Sour Barrel

Looking to add dry cherries or currants to a barrel with 2 year old sour and I am looking for a good source.

I found these guys, but they are out for a few more weeks.
http://www.rawfromthefarm.com/Pages/SunDriedFruit.aspx

Looking online it is really hard to find fruit without sugar and oils added to them. If you do find them they seem more expensive than the beer is worth. Does any one have a good place that has affordable prices for oil and sugar free fruit?

Thanks a bunch. (fruit pun)

BW

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Old 09-03-2012, 04:58 PM   #2
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Yeah, definitely expensive to source. If you are looking for cherry, you might have better luck finding cherry juice concentrate. Won't add a lot of extra sugars or liquid but will add the cherry flavors. It won't help if you're trying to get the tannins out of the fruit skin though.

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Old 09-03-2012, 07:51 PM   #3
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This year was apparently a very bad year for sour cherries. I bought 4lbs about 5 months ago and since then the price has almost doubled. Should have bought more, but at like $8/lb I couldn't justify it at the time.

Is there a good place to get sour cherry concentrate online? I've been checking my local grocery stores and haven't found anything other than pie filling.

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Old 09-03-2012, 10:51 PM   #4
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I would like to stick with whole fruit for the barrel. Kind of have some OCD about that.

Might have to blend some currants and cherries to bring down the price.

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Old 09-03-2012, 11:46 PM   #5
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Quote:
Originally Posted by B-Dub View Post
Might have to blend some currants and cherries to bring down the price.
BW
Sounds interesting. What kind of currants are you thinking? I picked up a sh*tload of red currants while they were in season and haven't totally decided what to do with them yet. They're currently in my fruit freezer tomb.

What about taking out 10-15 gallons from the barrel in to carboys and adding different fruit to each one? Not sure how big the barrel is, but that could give you more options without having to sacrifice the entire (59 gallon?) batch to the fruit gods. It would let you see what tastes the best with the beer and then allow you to make an informed decision about what to do with the full barrel.
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Old 09-04-2012, 12:10 AM   #6
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Well the barrel I am emptying is 59G. 20G into bottles, 20G into 4-5G kegs and the remainder into carboys with fruit. However I also have 20-22G of a light sour that needs HOLDING for now and that is the beer going on dried fruit. In total I am going down to a 30G and a 10G barrel from a 59G and 20+ in kegs. Trying to size down to just the 30G and 10G by next year. Even if I get my plan done this year I will have 2-3 5G carboys, 30G and 10G barrels and some kegs full. Then process some by next year and be done with so many containers.

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Old 09-04-2012, 12:18 AM   #7
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Impressive. Just started my sour solera barrel project a few weeks ago. Looking forward to being in your position in about a year! Let us know what you end up doing. Would love you see some photos too.

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Old 09-04-2012, 03:22 AM   #8
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It is surprising when all the beers come to roost how much one can have! I am looking forward to scaling down.

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Old 09-20-2012, 04:21 AM   #9
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http://www.cherrybayorchards.com/dri...ies-2-lbs.html

Above is the link to the fruit that I bought for the barrel. I really could not be happier with the the product. Looking back I wish I would have bought more! These cherries are tart and fantastic!!!!!

If you look at the process I put over 2 year old sour blond on top of these dry cherries in a 30G barrel that previously had a dark sour for about a year. I will post some photos over the weekend, but if you are on the fence; these are great cherries. Way better than using cooked canned stuff.

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Old 09-21-2012, 07:49 PM   #10
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Cool, thanks. Hey where are you located? I like your set up. How many pounds of cherries did you use?

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