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Old 07-24-2010, 10:31 PM   #1
Kittyfeet
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Feb 2009
Lebanon, OR
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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?



 
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Old 07-29-2010, 07:21 PM   #2
CandleWineProject
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Dec 2009
Pacific NW
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Wandering Aengus Ciderworks does the cider, stablizes, then adds cherry juice. They said it is horrible if the cherries ferment. I have to say that I'm a little nevous that you are throwing in whole fruit at the end - not sure you are going to get the juice out of it, and the pits can cause off flavors.



 
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Old 07-29-2010, 09:32 PM   #3
oldmate
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Jun 2010
Sydney, Australia
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It sounds delicious in theory, I'd be interested in how it comes out. I'd leave the bananas and just backsweeten with some grape juice. Mmm-mmm!

 
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Old 07-30-2010, 05:03 AM   #4
Kittyfeet
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Feb 2009
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I've tried Wandering Aengus cherry at a fest a few months ago, and this is actually where I got the idea. I thought I heard the guy behind the tap say he sat the cider on cherries for a bit, but I may have misheard him.

I was planning on only putting cherry flesh in without the pits at secondary. Maybe I'll just take your suggestion and throw in the juice after stabilizing. And I think the bananas are a better idea than the grape juice; it'll keep this more like a cider and less like a wine.

Do you have any idea why it tastes bad if the cherries ferment??

I'll keep the thread updated when I start this.

 
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