jasonsbeer
Well-Known Member
I'm about to make 5 gals of double chocolate cherry stout. I'll boil it up this weekend, let it ferment, and will put it over cherries in the secondary. I see a lot or recommendations on using 3 lbs of Oregon cherry puree. Unfortunately, I don't see this available in the local grocery stores.
What I do see is Oregon canned cherries. There are tart cherries in water or sweet Bing cherries in heavy syrup. I'm wondering which of these would work better. Either way, I'll drain the water or juice before adding to secondary.
Whaddya think? Should I use the tart or sweet? I'm leaning sweet.
What I do see is Oregon canned cherries. There are tart cherries in water or sweet Bing cherries in heavy syrup. I'm wondering which of these would work better. Either way, I'll drain the water or juice before adding to secondary.
Whaddya think? Should I use the tart or sweet? I'm leaning sweet.