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Old 08-01-2009, 10:32 PM   #1
Sun Devil
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I'm planning on adding sweet cherries in secondary to mead. Is it best to cut and pit the cherries or can they just be added whole? I plan on leaving them in secondary for at least 6 months.



 
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Old 08-02-2009, 01:08 AM   #2
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I slice mine from the stem side making an X (where the 4 corners meet at the stem recess.


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Old 08-02-2009, 03:03 AM   #3

no need to pit but I don't think you need to keep them in the secondary for six months. A couple should be good enough.

 
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Old 08-02-2009, 05:01 AM   #4
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Quote:
Originally Posted by summersolstice View Post
no need to pit but I don't think you need to keep them in the secondary for six months. A couple should be good enough.
. So just throw them in whole?

 
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Old 08-02-2009, 06:32 AM   #5
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I'm not sure tossing them in whole is going to draw any of the sugar, color or flavor out.

Most of us use frozen fruit because the skins and pulp have been weakened by the freezing action.
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Old 08-02-2009, 07:33 AM   #6
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There is a potential for the cherry stones to impart some bitterness - not guaranteed, but possible.

If you do want to leave the fruit in there for a whole 6 months, then if it were me, I'd de-stone the fruit.

Plus, that way, the alcohol has some surface area to get to the sugars and flavour of the fruit.

Freeze/thaw has a similar effect (except the stones are buggers to remove once the fruit has been defrosted).......

hey ho!

regards

fatbloke


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