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Old 08-28-2010, 03:08 PM   #1
manicmethod
 
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I'm trying to make a pale ale with a very slight cherry taste. After failing putting the pureed cherries on the funnel filter and running the wort through them (they clogged badly) I put juice from 12 oz mashed cherries in the primary for a 2.3 gallon batch. I just bottled (no secondary) after a couple weeks and couldn't taste any cherry at all when I did the gravity reading.

When and how should you use the cherries to get a very slight taste?

 
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Old 08-28-2010, 06:15 PM   #2

I use a pound of fresh cherries per gallon for a good cherry flavor. If you want slight, I'd go with a half pound per gallon. I freeze them for a few weeks and just add them directly to the fermentor. Let them sit in the fermentor for at least a few weeks.
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Old 08-28-2010, 06:48 PM   #3
manicmethod
 
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Quote:
Originally Posted by Suthrncomfrt1884 View Post
I use a pound of fresh cherries per gallon for a good cherry flavor. If you want slight, I'd go with a half pound per gallon. I freeze them for a few weeks and just add them directly to the fermentor. Let them sit in the fermentor for at least a few weeks.
Do you pasteurize them or anything before adding? Is there a risk of contamination? Are they de-cored and de-stemmed or just de-stemmed? What kind of cherries do you use?

 
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Old 08-30-2010, 04:56 PM   #4
70ls1nova
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Get a 4 oz. bottle of cherry extract and throw it in the bottling bucket before bottling.

 
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Old 08-30-2010, 05:29 PM   #5
NorCalAngler
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I was directed to this site when I asked about getting flavor into a brew. I haven't tried it yet, but if you search the forums you will find that 1 dram is enough for 5 gallons.

https://www.lorannoils.com/c-6-super...andy-oils.aspx
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Old 08-30-2010, 09:00 PM   #6

Quote:
Originally Posted by 70ls1nova View Post
Get a 4 oz. bottle of cherry extract and throw it in the bottling bucket before bottling.
Does it taste like cough syrup? The one time I used cherry extract from the LHBS, it tasted like cough syrup and I ended up dumping the batch.

I'd suggest sticking to real fruit for a more realistic flavor/aroma. The only extracts that I've found that work nicely are raspberry and peach.

No, I don't pasteurize. I just freeze them for a few weeks and then put them in 180 degree water to sanitize them. Don't boil or you'll get off flavors. Then add them directly to the fermentor. When using cherries, I always buy door county cherries that are pitted and de-stemmed. Tart.
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