*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Real Cherries in Secondary?
Reply
 
LinkBack Thread Tools
Old 11-06-2009, 07:42 AM   #1
scottmd06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Phoenix, Arizona, USA, Arizona
Posts: 391
Liked 2 Times on 2 Posts

Default Real Cherries in Secondary?

I'm just spit-balling here but If I were to successfully ferment a wheat wort, racked to a secondary and added real cherries, would I end up with a flavor similar to Sam Adam's Cherry Wheat?? Also, what are the chances of nasty little bacteria hanging out in the cherries, or if they were frozen, would that eliminate the bacteria before hand? Thanks!!

__________________
scottmd06 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 12:36 PM   #2
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 24 Times on 23 Posts
Likes Given: 3

Default

Read up on using fruit in beer. Some puree the fruit and heat it to sanitize, so just add frozen fruit or juice concentrate. I like to use the oregon cans of fruit.

And yes, you would probably end up with something similar.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Last edited by Suthrncomfrt1884; 11-06-2009 at 02:27 PM.
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 12:46 PM   #3
Conodor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: St. Clair Shores
Posts: 232
Liked 3 Times on 3 Posts
Likes Given: 3

Default

When I made a cherry wheat I added some extract before bottling. This was by recommendation of LHBS.

It gave a light flavor. Not over powering. 1 bottle for 5 gallon batch. It was fromLHBS. Not the cooking extract.

__________________
5th Street Brewery
7 days without a beer makes one weak.

C.R.A.F.T. Member

(Most replys from my cell sorry for mispellin)
Conodor is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 01:43 PM   #4
DubbelDach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,307
Liked 35 Times on 32 Posts
Likes Given: 11

Default

No problems with your plan at all... Adding to 2ndary is preferred.

I usually wash, freeze, thaw, pit, then add straight to 2ndary. Others heat the cherries to 170F to pasteurize. Both methods should be fine.

DubbelDach is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 02:29 PM   #5
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 24 Times on 23 Posts
Likes Given: 3

Default

I wouldn't suggest using the extract sold at brew stores. This stuff is crap. It's nice because it's cheap, but 90% of them don't taste like the real deal. The only two I've found that actually work are raspberry and peach. The problem with most of them is they either smell like the fruit or taste like the fruit, not both.

Cherry is probably one of the worst out of the bunch. It tastes like cough syrup in my opinion.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 03:02 PM   #6
Handle
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Monroe, NC
Posts: 270
Default

Quote:
Originally Posted by Suthrncomfrt1884 View Post
Cherry is probably one of the worst out of the bunch. It tastes like cough syrup in my opinion.
I like Sam Adams Cherry Wheat, but I think the criticism that it tastes like cough syrup is entirely justified.

I still long to make a Cherry Stout of some kind.
__________________
Handle is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 03:02 PM   #7
November
...relax...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
November's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Southern AZ
Posts: 458
Liked 51 Times on 34 Posts
Likes Given: 16

Default

I recently added 3 lbs of cherries to a batch at secondary. They added a real neat color but nearly no flavor or aroma. Maybe cooking them a bit before hand would have helped. I tried the same recipe with cherry extract. I agree with the previous post. Cherry extract added a ton of flavor but it was the flavor of cherry cough syrup. If I tried again, I would use the cans of cherry puree.

__________________
November is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 03:09 PM   #8
BarleyWater
Feedback Score: 0 reviews
 
BarleyWater's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,211
Liked 20 Times on 16 Posts
Likes Given: 1

Default

Adding to the secondary is preferred, but you won't get much flavor or aroma from them unless you let it set for at least a couple weeks, the longer the more flavor you will pick up.

I really prefer using the Oregon Fruit products you can get from most homebrew stores. The are ready to use, 100% real fruit, and you just pour into the secondary straight from the can. Heating the fruit will cause pectic haze in the beer, and can volatize a lot of the aroma compounds before it ever makes it into the beer. The extract can give a very medicinal character to the beer, like cough syrup as mentioned before, so I wouldn't suggest that.

Oregon Fruit Puree

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

Last edited by BarleyWater; 11-06-2009 at 03:15 PM.
BarleyWater is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 03:18 PM   #9
Pschof
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Massachusetts
Posts: 110
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Suthrncomfrt1884 View Post
Cherry is probably one of the worst out of the bunch. It tastes like cough syrup in my opinion.
Then it will taste EXACTLY like Sam Cherry Wheat.
__________________
Pschof is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 03:55 PM   #10
winstonofbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Idaho
Posts: 506
Liked 1 Times on 1 Posts

Default

I know oregon puree, Makes a cherry flavor.

2 allmost 3 months now i made a rasberry blonde. Put 1/2 can of ras puree in secondary.

First 3 weeks it was REALLY tart. Thought about adding lactose, Glad i didnt.

After 5 weeks it mellowed down really well...Now at 2 1/2 months old You get a slight hint of rasberry in the taste and smell. To me, It is perfect with just that hint...

I have tried the sam adams cherry wheat, Its not to bad. I dont think i could get drunk off of it...but one every so often is allright.

What i am getting at here is, If you use the puree... Make sure you have the time to let is sit for a month.

I hope this helps ya out a bit

__________________
winstonofbeer 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
Adding Cherries; post boil wort to primary, or secondary? Medo General Techniques 9 10-31-2011 04:00 AM
Adding cherries in secondary Sun Devil Mead Forum 5 08-02-2009 07:33 AM
TJ's cherries in secondary LaurieGator Beginners Beer Brewing Forum 10 03-18-2009 04:18 PM
cherries tarheels Recipes/Ingredients 5 08-16-2008 04:43 PM
Preparing cherries for secondary Athanasius Beginners Beer Brewing Forum 15 08-05-2007 01:04 PM