Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How long to leave cherries in secondary?
Reply
 
LinkBack Thread Tools
Old 08-20-2012, 01:08 AM   #1
DogFlynnHead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Indiana
Posts: 85
Likes Given: 3

Default How long to leave cherries in secondary?

Added 7.5lbs of sour cherries to my 5gal batch. It's been on the fruit for 15 days and it's still fermenting a bit. How much longer can the cherries stay in the beer? Risk of off flavors?

__________________
DogFlynnHead is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 01:20 AM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,733
Liked 282 Times on 253 Posts
Likes Given: 5

Default

I wouldn't worry about leaving the fruit too long. I've been leaving fruit in my sours for 8 months. A few weeks will not be a problem. That alcohol and lack of O2 slows deterioration of the fruit.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 06:37 AM   #3
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,425
Liked 87 Times on 80 Posts
Likes Given: 4

Default

Once the gravity stabilizes, you can go ahead and bottle. Whatever the fruit is going to bring has already been delivered. Although as Calder mentioned, there's no particular rush. Most fruit is very high in antioxidants, which will help minimize the damage from whatever oxygen might be absorbed by the beer over time.

__________________
kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 04:05 PM   #4
LazyPasta
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: State College, PA
Posts: 10
Likes Given: 4

Default

I've read that most of the fruit flavor gets extracted in about 7 days. I usually leave my fruit in for about 2 weeks though and it tastes great. I don't think there is anything wrong with leaving it in longer, it just won't get a lot more flavor out of it. As long as your fermenter is sealed properly there shouldn't be any risks. That's at least what I believe

__________________
LazyPasta is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS