hahaha this is FANTASTIC. I am actually drinking it now.
I fermented this for about 4 weeks then thawed the cherries and racked onto them in an Ale Pail. It sat in the Ale Pail for almost 8 months. I just ignored it, never cracked the lid or took a grav reading. A couple of weeks ago I checked it, no signs of infection or mold and it tasted great.Kegged and force carbed like a standard beer. I had it on tap for about 2 weeks (which was CRAZY dangerous) and then I bottled it into pint bottles. I have 19 pints left.
Took it to the club meeting last night and a party last weekend, EVERYONE raved about it. Everything is perfectly balanced. It does not taste like cough syrup at all (not just my opinion and I HATE cherry cough syrup
). There is no alcohol bite at all. The color is a sort of reddish brown not what I expected but I did not plan on a specific color really. I actually saw the same kind of cherries in the store yesterday and am planning to pick them up to make this again. This is one of a handful of recipes that I am planning on trying to recreate.
a few concerns:
- 1 12oz to 16oz pour of this in 30 minutes is enough to alter you. Drinking it faster induces a nap.
- 2 this sat so long in the secondary that I now have beer stone on the inside of my Ale Pail.
The label reads the ingredients across the top. The beverage's name in the center, the name of my theoretical brewery and what it is under that. With the IBUs and ABV% in the corners (I forgot to add the IBUs, oops.)
They are printed on AVERY address labels and then sprayed with a clear coat to make them semi-water proof (water resistant?) The color will fade but you can still read the label after it has been in a cooler for 12-24 hours.
Any other info you need/want?