EinGutesBier
Well-Known Member
Hey guys, I need some input. I'm about to tread unfamiliar territory here. SWMBO's friend is getting hitched in June and I've been commissioned to make a wedding beer for her. It sounds like she wants something light and fairly crisp and full of cherries. So the idea is to use some maraschino cherries in the process. I'm pretty sure I'll be asked to put a cherry in each bottle.
I just have a few questions on this, though. Is there an ideal time to use the cherry juice during fermentation or is it not the best sugar for yeast? Should I use this juice before bottling instead? If so, how much for a 5 gallon batch? Finally, are there any recipes out there for a SA Cherry Wheat clone? I understand that's the one I want this to be similar to. Ideally, I'd like for it to be hitting peak quality around June, so I figure I'm not too late on this.
I swear this isn't for me. :cross:
I just have a few questions on this, though. Is there an ideal time to use the cherry juice during fermentation or is it not the best sugar for yeast? Should I use this juice before bottling instead? If so, how much for a 5 gallon batch? Finally, are there any recipes out there for a SA Cherry Wheat clone? I understand that's the one I want this to be similar to. Ideally, I'd like for it to be hitting peak quality around June, so I figure I'm not too late on this.
I swear this isn't for me. :cross: