I went to bottle my chocolate cherry stout, and it was sort of a nightmare. I had put 7.5 pounds of pitted cherries into the secondary (they had been simmered, then frozen and packed away before use). The flavor is awesome, with REAL cherry flavor, not like fake kool-aid or cherry soda flavor, but real cherry fruit next to the chocolate is very nice. It's just that the fruit chunks were continually clogging my siphon, so I ended up having to pour the carboy out through a colander to catch the cherries.
I am hoping I didn't end up oxygenating it, but we'll see. Perhaps the bottle conditioning will absorb it if it's not too bad.
I figure next time I'll either need to puree the fruit and cook it into a syrup, or put a bag into the carboy neck and put them into the bag, or else secondary it in a bucket and keep the fruit in a bag in the bucket.... not sure how well the extraction would go then, though.
In 3 weeks I'll sample the beer.
I am hoping I didn't end up oxygenating it, but we'll see. Perhaps the bottle conditioning will absorb it if it's not too bad.
I figure next time I'll either need to puree the fruit and cook it into a syrup, or put a bag into the carboy neck and put them into the bag, or else secondary it in a bucket and keep the fruit in a bag in the bucket.... not sure how well the extraction would go then, though.
In 3 weeks I'll sample the beer.