when i did my cherry wheat.. i used the extract and it turned out very good.. and it was alot easier than using the puree.. i used puree in my raspberry and the stuff looked like MUD for awhile.. of course i had to use some clarifying agents and it turned out great!
On Tap: Pansy's Pale Ale
Bottled: Pansy's Pale Ale ("lager"not)
Bottled: My Sweet Cherry Juice (wheat)
Bottled: Raspberry Overload (wheat)
Bottled: Cheesefood's Caramel Cream Ale
Bottled: Holiday Cheer (belgian wheat)
Fermentor: Traditional Mead
Fermentor (2): Common Apple Cider
Secondary: Holiday Cider
Secondary (2): Common Apple Cider
Up Next: Heffenweizer
Go to the supper market and get frozen cherries. Heat them in as little water as you can and have them still covered. Pasteurize them at 160 F for 10 min then cool and add to secondary. It gives the best fresh fruit taste of any method I have tried.
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