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muse435 07-31-2011 04:19 AM

Cherry Cider
 
I was thinking of making some cherry cider. I was wondering if I took unsweetened cherry juice and added cider yeast would it end up decent? I love fresh cherry juice but am brand new to making cider.

AZ_IPA 07-31-2011 04:21 AM

Ive had good luck using 3 can of frozen apple-cherry juice concentrate with either EC1118 or D47 yeast, and then racking onto a pound of cherries.

This is for one gallon...

muse435 07-31-2011 05:07 AM

what about pure cherry juice, no apple?

RobWalker 08-01-2011 11:48 AM

That would probably be very tart and more like a wine.

muse435 08-02-2011 05:40 AM

Good call, what ratio of apple to cherrie should I use to make sure I get a good cherry flavor with out it being to sweet?

muse435 08-02-2011 05:40 AM

Quote:

Originally Posted by muse435
Good call, what ratio of apple to cherrie should I use to make sure I get a good cherry flavor with out it being to sweet?

I ment to say tart not sweet

oldmate 08-02-2011 08:59 AM

Use fresh cherries for a better taste, I would make a standard cider then rack onto a few pounds of cherries in the secondary until you get the desired flavour. That way you have the most control over the flavour.

muse435 08-02-2011 04:18 PM

Quote:

Originally Posted by oldmate (Post 3136320)
Use fresh cherries for a better taste, I would make a standard cider then rack onto a few pounds of cherries in the secondary until you get the desired flavour. That way you have the most control over the flavour.

Door County, WI is known for there cherries and that is where my grandma lives and my little sister is visiting. I asked her to pick up some door county cherry juice for me, I love it. There are no preservatives added to the juice, it is just pasteurized. This is what I plan on using this time around.

oldmate 08-02-2011 10:28 PM

Well if you're intent on using the juice I would basically do the same thing. Ferment the cider, stabilise and then add the juice to taste. You will get a secondary fermentation without stabilising or pasteurising though. The reason I would do this is because I'm unsure of the taste change with cherries (everything tastes different after fermentation, the biggest example is grapes into wine).

humann_brewing 08-02-2011 10:43 PM

where are you getting your tart cherries? Are they only a frozen item? I can't seem to find any fresh.


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