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Sun Devil 08-01-2009 10:32 PM

Adding cherries in secondary
 
I'm planning on adding sweet cherries in secondary to mead. Is it best to cut and pit the cherries or can they just be added whole? I plan on leaving them in secondary for at least 6 months.

homebrewer_99 08-02-2009 01:08 AM

I slice mine from the stem side making an X (where the 4 corners meet at the stem recess.

summersolstice 08-02-2009 03:03 AM

no need to pit but I don't think you need to keep them in the secondary for six months. A couple should be good enough.

Sun Devil 08-02-2009 05:01 AM

Quote:

Originally Posted by summersolstice (Post 1465153)
no need to pit but I don't think you need to keep them in the secondary for six months. A couple should be good enough.

. So just throw them in whole?

homebrewer_99 08-02-2009 06:32 AM

I'm not sure tossing them in whole is going to draw any of the sugar, color or flavor out.

Most of us use frozen fruit because the skins and pulp have been weakened by the freezing action.

fatbloke 08-02-2009 07:33 AM

There is a potential for the cherry stones to impart some bitterness - not guaranteed, but possible.

If you do want to leave the fruit in there for a whole 6 months, then if it were me, I'd de-stone the fruit.

Plus, that way, the alcohol has some surface area to get to the sugars and flavour of the fruit.

Freeze/thaw has a similar effect (except the stones are buggers to remove once the fruit has been defrosted).......

hey ho!

regards

fatbloke


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