MTate37
Well-Known Member
So my wife's favorite cider is Julian's Cherry Bomb. If you haven't had it, it's pretty fantastic. I always taste her ciders and think they are good, but I wouldn't have a bottle by myself. Julian's Cherry Bomb is a cider that I would drink.
I checked out their website to try to get some clues to how they make it. All they say is that they use their hard cider, which is made from juice from a secret blend of five apples, and tart Montmorency cherries.
I've found a site where I can get Montmorency cherries shipped in several forms. The options are frozen, whole cherries in water (canned), dried (unsweetened), and juice. Does anyone have any ideas as to what form will best deliver the flavor of the cherry? Has anyone tried using cherries or juice in a cider? And how much fruit would one use per gallon of cider?
I figure it won't be exact since I don't know their juice blend, but if I can get close we'll all be happy. At $6-$7 a bomber it gets to be an expensive habit. Anytime we find it in a store we usually wipe them out as we can't get them in our state.
Thanks!
I checked out their website to try to get some clues to how they make it. All they say is that they use their hard cider, which is made from juice from a secret blend of five apples, and tart Montmorency cherries.
I've found a site where I can get Montmorency cherries shipped in several forms. The options are frozen, whole cherries in water (canned), dried (unsweetened), and juice. Does anyone have any ideas as to what form will best deliver the flavor of the cherry? Has anyone tried using cherries or juice in a cider? And how much fruit would one use per gallon of cider?
I figure it won't be exact since I don't know their juice blend, but if I can get close we'll all be happy. At $6-$7 a bomber it gets to be an expensive habit. Anytime we find it in a store we usually wipe them out as we can't get them in our state.
Thanks!