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Old 02-16-2009, 09:23 PM   #1
no1likesme's Avatar
Dec 2008
Shepherd, MI
Posts: 503
Liked 1 Times on 1 Posts

I am making a batch of apfelwein using a half gallon of cherry pomegranate juice. I am going to be adding dehydrated cherries to add a little more flavor. It has been in primary for week now and the bubbling in the airlock is starting to slow to about one bubble every 2-3 seconds.

I have about 14 oz dry tart cherries and I was wondering when to add them. Should I add them now, wait until it stops bubbling, or wait an extra three weeks? I have done some reading here and people recommend 5+ lbs of fresh cherries in order to get sufficient flavor, how does this compare to dehydrated ones? how much should I add?

Primary: empty
Secondary: empty
Bottled: Centennial IIPA
Bottled: Irish Stout
Bottled: American Pale Ale
Bottled: Cherry/pomegranate apfelwein


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Old 02-18-2009, 04:02 AM   #2
culaslucas's Avatar
Aug 2008
Boulder, CO
Posts: 397
Liked 6 Times on 6 Posts

I don't know about when to add the cherries but this sounds awesome! be sure to post your results!
Originally Posted by chefmike

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