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Old 01-09-2007, 01:21 PM   #1
Stu Sturtevant
Dec 2006
Posts: 9

I am doing a trial batch of a Cherry Wheat brew. I will be using canned in water Cherries. When I puree the cherries, do I add the water from the can as well, or should I strain the water off, and just use the fruit? I just dont want to throw off my sugar ratio.


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Old 01-09-2007, 08:13 PM   #2
Wolf's Avatar
Jan 2006
Racine, WI
Posts: 575
Liked 3 Times on 2 Posts

I've never worked with cherries, or worked sucessfully with fruit at all, but I would strain the water. I don't think it would add anything.

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Old 01-09-2007, 08:17 PM   #3
rdwj's Avatar
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts

I just did a cherry wit that turned out great. I used frozen cherries and used just enough water to heat them when I was making my slurry. So, I'd drain most of the water.

I went with 2 lbs. Added to the secondary, there is just a hit of cherry flavor, it's not dominant at all. I also used a clearing tank for a few days after the secondary
On Tap: Whatever I just brewed (got sick of updating it)

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Old 01-09-2007, 09:24 PM   #4

When I brewed my Spiced Cherry Dubbel I used the Oregon Fruit Products canned cherries. 6 lbs of Tart Montmorency and 4 lbs of Dark Bing Cherries in the 5 gallon batch. I drained the water and added directly to the secondary. I didn't puree them, just added them whole. This beer was a hit at my Holiday Bash. Came out excellent if I do say so myself.

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Old 01-09-2007, 11:04 PM   #5
May 2006
Grand Junction, CO
Posts: 136

hmmmm, spiced cherry to elaborate???? Sounds pretty tasty!

Primary: patiently waiting
Secondary: empty, DOPE!
Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
Gone with a belch: Bock Talkit; Three Kings Better Bitter; Quake & Bake Oatmeal Stout; High Altitude Pale Ale
On deck: Garbage Pale Ale; Honey Wheat

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Old 01-10-2007, 02:43 AM   #7

Here you go.

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Bing Spiced Cherry Dubbel

A ProMash Recipe Report

BJCP Style and Style Guidelines

18-B Belgian Strong Ale, Belgian Dubbel

Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.072 Plato: 17.56
Anticipated SRM: 35.1
Anticipated IBU: 36.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
38.2 3.25 lbs. Generic DME - Light Generic 1.046 8
20.6 1.75 lbs. Briess DME- Amber America 1.046 13
11.8 1.00 lbs. Crystal 60L America 1.034 80
5.9 0.50 lbs. Aromatic Malt Belgium 1.036 25
23.5 2.00 lbs. Candi Sugar (dark) Generic 1.046 180

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
1.25 oz. Northern Brewer Pellet 6.50 36.0 60 min.


Amount Name Type Time
6.00 Lbs Tart Montmorency Cherries Fruit 30 Days(fermenter)
4.00 Lbs Bing Cherries Fruit 30 Days(fermenter)
1.00 Unit(s)Star Anise Spice 0 Min.(boil)
2.00 Unit(s)Whole clove Spice 0 Min.(boil)
1.00 Tsp Ground Cinnamon Spice 0 Min.(boil)
2.00 Oz French Oak Cubes (MT) Other 30 Days(fermenter)
1.00 Unit(s)Almond extract Other 30 Days(fermenter)


WYeast 1214 Belgian Ale

Mash Schedule

Mash Type: Single Step

Grain Lbs: 1.50
Water Qts: 1.88 - Before Additional Infusions
Water Gal: 0.47 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 150 Time: 30
Sparge Temp : 150 Time: 10

Total Mash Volume Gal: 0.59 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Oregon Fruit Products canned Montmorency and Bing Cherries drained and added to secondary along with one drop of almond extract.

Spices added at flame out and steeped 10 min before cooling

"Dry Oak" with 2oz. med. toast French oak cubes in the keg.

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