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Old 02-09-2012, 03:29 PM   #1
the_sloth
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Nov 2011
buffalo, new york
Posts: 28
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I am looking to add a maraschino cherry to each bottle individually when I transfer my next batch to bottles.
I ordinarily like my beers slightly under carbed, I use 2/3c dextrose to prime my usual batches. The label on the cherries say there is 2 grams of sugar per cherry, I assume that does not include the syrup. How would I figure out what kind of carbonation I will get by adding just the cherry to the bottle. I certainly do not want these to begin exploding.

Thanks in advance........

 
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Old 02-10-2012, 03:55 AM   #2
day_trippr
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May 2011
Stow, MA
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Unless your yeast come equipped with drills, I don't see how they'd get to ~90% of the sugar within the cherry. I'd be inclined to discount their sugar contribution...

Cheers!

 
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Old 02-10-2012, 04:15 AM   #3
Rhaop
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Feb 2012
Baltimore, MD
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i've heard of people trying dry hopping pellets in the bottle never thought a cherry or such, be interested to see how this works, doing a cherry wheat?

 
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Old 02-10-2012, 04:33 PM   #4
dinnerstick
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Nov 2010
utrecht, netherlands
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how about this, mix up some yeast (baker's or whatever) and water, add equal amounts to a few bottles. put your normal amount of carbing sugar in a couple, and different amounts of cherries in others, do a few replicates for each treatment, cap each with a balloon, put them in a warm place and watch. compare inflation. you could use a shedload of yeast and have them very warm, you just want to ferment everything out asap. i don't know... maybe i'm typing faster than thinking

 
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