I have a light American Ale kit I need to use and thought I might as well experiment with it. I want to make a very cherry tasting ale. I am aiming for some sweetness and a little tartness.
If I use fresh cherries, do they need to ne pitted? If so, is there a trick do doing it?
The kit has nottingham yeast. Will it totally dry out the cherries in the secondary if I add them then?
If so, do I use lactose to retain sweetness? If so, how much and when do I add it?
Is there an advantage to using dried vs frozen vs fresh vs juice? I have 3 pounds of fresh ones but I think I'll need a lot more if I really want it to be a large part of the flavor.
Thanks for looking!
If I use fresh cherries, do they need to ne pitted? If so, is there a trick do doing it?
The kit has nottingham yeast. Will it totally dry out the cherries in the secondary if I add them then?
If so, do I use lactose to retain sweetness? If so, how much and when do I add it?
Is there an advantage to using dried vs frozen vs fresh vs juice? I have 3 pounds of fresh ones but I think I'll need a lot more if I really want it to be a large part of the flavor.
Thanks for looking!