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Old 02-08-2012, 12:51 PM   #1
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I want to make a tart cherry melomel, and am looking for a ball park of how much juice to add to secondary. Thought I would make a clover show mead that I ferment to about 1.020, and then add juice and ferment down to maybe 1.015.

Your thoughts?



 
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Old 02-08-2012, 12:55 PM   #2
Native302
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I've always substituted my water with what ever juice I was using at the time.
Just add enough until you achieve the taste you desire.

Off topic- I have access to tart cherry concentrate, cost $60 a gallon, and would love to use this in a upcoming mead and in future brews. Has anyone ever used concentrate? If so, how much? and How much water do you dilute it with?


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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-09-2012, 11:58 AM   #3
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Quote:
Originally Posted by 235650 View Post
I want to make a tart cherry melomel, and am looking for a ball park of how much juice to add to secondary. Thought I would make a clover show mead that I ferment to about 1.020, and then add juice and ferment down to maybe 1.015.

Your thoughts?
I'd start with a quart in 6 gallons & go from there. Tart cherry juice is pretty tart, you don't want it to be too tart. It's easier to add more than to remove some. Regards, GF.

 
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Old 02-09-2012, 12:05 PM   #4
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Quote:
Originally Posted by Native302 View Post
Has anyone ever used concentrate? If so, how much? and How much water do you dilute it with?
Reconstitute with water to make juice, follow the directions on the pkg, go from there.
Regards, GF.

 
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Old 02-09-2012, 01:18 PM   #5
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No directions. Got a bulk 5 gallon pail, split with friends. I'll mix to taste and go from there
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-09-2012, 01:20 PM   #6
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Quote:
Originally Posted by Native302 View Post

Off topic- I have access to tart cherry concentrate, cost $60 a gallon, and would love to use this in a upcoming mead and in future brews. Has anyone ever used concentrate? If so, how much? and How much water do you dilute it with?
I've used tart cherry concentrate a few times. A gallon is A LOT of concentrate. I believe they are usually around 68 Brix, so a gallon is equivalent to something like 80 lbs of cherries. Amazon sells quarts of concentrate for about $20.

I add the concentrate directly. I wouldn't reconstitute it into juice. All that water just dilutes your batch. When adding pre-ferment, just stir it into your cider, mead, or whatever. Using it in secondary, you have to be a little more careful about oxygenation, so stir it in gently. You might want to mix it with a little water first to make mixing it in your batch easier, but I haven't felt the need. The cherry concentrates I've used are just a little thicker than apple juice concentrate.

I've used 16-32 oz of concentrate per 5 gallon batch, depending on how much flavor I wanted.

 
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Old 02-09-2012, 01:25 PM   #7
Native302
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Thank-you sir! That definitely helps out and I will use your advice wisely. It is 68 brix concentrate
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-09-2012, 01:34 PM   #8
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Just my personal taste, but I like to add a little vanilla when I use cherry.

I believe you have to keep the concentrate refrigerated.

 
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Old 02-09-2012, 01:38 PM   #9
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Well since you mentioned it I was going to do a cherry vanilla mead. You have now confirmed my recipe idea, thank-you. Yes it does need to be refrigerated.
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-09-2012, 01:47 PM   #10
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Quote:
Originally Posted by 235650 View Post
I want to make a tart cherry melomel, and am looking for a ball park of how much juice to add to secondary. Thought I would make a clover show mead that I ferment to about 1.020, and then add juice and ferment down to maybe 1.015.

Your thoughts?
Are you using Knudsen Just Tart Cherry or something similar? I like the idea of starting with a quart, or so, in 5 gallons and adding to taste. You can always add more. Everybody's taste is different, but I'd guess you'll use at least a half gallon in a 5 gallon batch.



 
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