JungMin

Recipes 

Most posts here definitely recommend adding fruit once racked to the secondary, but I'm not sure how much to add. I have a can of cherries in syrup, but how much to add to the secondary?? The whole can (not a small can, the bigger ones. like a can of tomatoes)??

Thanks

Warped04

Recipes 

#1 I would not recommend adding the cherries in a can of syrup. That syrup is not cherry syrup, and I would not want it in my beer.

#2 Tomatos come in a range of sizes.

#3 How much cherry taste do you want? Do you want a barely noticeable taste, a subtle taste, an even taste, a stronger taste or a BAM it's Framboise taste?

eriktlupus

Recipes 

if you have a health food store nearby look for a product called cherry concentrate, it's from michigan tart cherries with nothing added, and use the amount reccomended for reconstitution. this has some sugars but more of the flavor profile will stay in the finish product

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BarleyWater

Recipes 

Kriek is cherry, Framboise is raspberry.

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toddrod

Recipes 

I added 5 lbs of fresh sweet cherries to my stout and can barely taste it. I have also tried the cherry extract. I will not do that again!

Warped04

Recipes 

Listen Buddy. I was going to flavor explosion levels vs. actual flavor. I've never had Kriek so I couldn't comment on the level of fruit flavor. I could make the assumption, but we all know what happens when you assume.

MgMt_Home_Brew

Recipes 

Yeah I would to get a cherry puree to use and not let that syrup into the brew. I did a apricot blackberry and used about 5-6 pounds of fruit. It turned out ok but was a little tart.

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RC0032

Recipes 

Lessen to this -> http://cdn1.libsyn.com/basicbrewing/bbr09-21-06.mp3?nvb=20080829174723&nva=20080830174723&t=07f 235554e898e2e22d6f

BarleyWater

Recipes 

Cherries are hard to use in beer. The fruit flavor that you notice the most in beers, usually comes from more tart/acidic fruits, not overly sweet ones. A trick that I have heard, but have not actually used, is to add a bit of lactic acid to fruit beers that use sweet fruits like cherry or strawberry, and that will actually accentuate the fruit flavors in the beer. Also, you would probably not want very sweet cherries, try a more sour variety.

Taste for flavor before bottling and if it doesn't have enough fruity flavor, maybe try a bit o' lactic acid.

On the fruit beer I made, the flavor was there, but it didn't really come across as fruity because it was so dry and actually a little too tart like the post above. Some lactose at bottling helped out a lot there, adding back a lot of sweetness that made it seem fruitier. In general, a nice balance between tart and sweet makes it taste the fruitiest.

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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

Warped04

Recipes 

BarleyWater that makes sense. Would a 50/50 split of sour and sweet cherries work?