I found a good price in cherries today (sweet cherries), and I'm thinking of making a 3 gallon batch of cherry cider. Here's my recipe so far:
3 Gallons Tree Top Apple Cider
Nutrients as needed
1 T pectic enzyme
3 Campden tabs
6 lb cherries in the primary (not pitted, just frozen and crushed)
Maybe 3 cans Welch's White Grape Juice
or 3 bananas for body
6 lb cherries in the secondary (pitted, frozen, and crushed)
After fermentation and a few months bulk aging, stabilize, then throw in 6 lbs cherries. I don't want them to ferment, they're just to add some nice cherry flavor. Leave them there for a month or two, rack, age for a few more months, and then bottle. It'll be a still cider.
Not sure what % this will end up being, it depends on if I opt for the grape juice vs bananas vs nothing.
Does the recipe sound OK? I'm thinking I should leave the pits in the cherries for the primary fermentation; that'll give some tannins. In secondary, pit them so there's only tasty sweet cherry going in.
Should I bother with the grape juice or bananas?