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Old 04-19-2012, 12:54 PM   #61
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Quote:
Originally Posted by bbarnumboy View Post
Thanks! I will update through the process. Another question, is it necessary to crush the dried fruits? Or just go with whole Dried fruits.

Was there a mention as to which cherry works the best?

What about bottling? After sitting for over a year, will there be enough yeasties left to carbonate with priming sugar? I will be cold crashing this thing when the Sach is finished up.
Russian River buys their fruit in big blocks, they use a clean cement mixer to break them up before going into the barrels. Since cherries are pitted there is plenty of access for the microbes, especially given the long aging time. Not sure what specific variety he uses, but he seems more concerned with getting oil-free than anything else.

Year old sour beer will most likely carbonate with just a sugar addition, but a few grams of rehydrated wine yeast wouldn’t be a bad idea as insurance.
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Old 04-19-2012, 02:40 PM   #62
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Just a data point for everyone but Sam's Club has dried Montmorency tart cherries on sale now but they are oiled. The price is right though at roughly 4.50 a pound at my local Sam's. I figured I would try to de-oil them with that fruit cleaner spray and see if that works before putting them in a beer. Worst case scenario is I have some dried oiled cherries for my cereal in the morning.

I've yet to have brewed my Supplication clone yet but it's in the queue.

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Old 04-26-2012, 01:52 PM   #63
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Thanks for the replies guys. I don't know if you get Trader Joes stores where you live but they have them year round, without oil and un-sweetened,

So i assume we want a nice tart cherry then?


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Old 04-26-2012, 02:30 PM   #64
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Walmart has tart cherries in cans with water.
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Old 04-26-2012, 02:49 PM   #65
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I used some from the can in a mead recently. They worked perfectly. No reason this wouldn't be the same.

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Old 04-26-2012, 08:51 PM   #66
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Well to stick true with the closest clone we would use dried. Yes canned should work great, they use them in wines for hombrew wines.

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Old 04-26-2012, 08:53 PM   #67
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Quote:
Originally Posted by chromados View Post
I bottled 8 gallons of this last night out of my bourbon barrel. It was tasting amazing as I bottled and this may be one of the best beer I have made and by far the best sour. I cant wait for it to carbonate so I can have the first real taste in a month or so.

Chromados
Did this carbonate and did you et around to sampling the finished product? Ready for results!

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Old 06-10-2012, 04:59 PM   #68
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One thing that I didn't see called out here was a pic of a label on one of the pinot wine barrels from the Chow video. It's lists:

25# dried sour cherries
.33 gallons Brett (B & L)

In another post, we've seen that they use 60g barrels. So taking this down to a 5g batch and assuming this rate is the same (or close) for all barrels we get:

Dried Sour Cherries - .4166 #s/gal = 2.08#s (aka 33.33 oz) per 5g batch
Brett (Brux & Lamb) - .0055 gal (pitch)/gal (wort) = .0275 g (aka .1 L or .44 cups) per 5g batch

That pitch rate seems somewhat low to me but then again I have no sense of proper pitching rates for bugs.
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Old 06-10-2012, 06:16 PM   #69
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I now it's not supplication but there is a video series on morebeer with vinnie where he talks about under pitching. I found it while looking at their consecration clone kit.

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Old 06-10-2012, 07:01 PM   #70
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Quote:
Originally Posted by mmonacel View Post
Brett (Brux & Lamb) - .0055 gal (pitch)/gal (wort) = .0275 g (aka .1 L or .44 cups) per 5g batch

That pitch rate seems somewhat low to me but then again I have no sense of proper pitching rates for bugs.
Vinnie has stated he underpitches his bugs in interviews.
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