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Old 02-09-2012, 03:29 PM   #1
Nov 2011
buffalo, new york
Posts: 28
Liked 1 Times on 1 Posts

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
May 2011
Stow, MA
Posts: 17,817
Liked 3074 Times on 2300 Posts

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...


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Old 02-10-2012, 04:15 AM   #3
Feb 2012
Baltimore, MD
Posts: 218
Liked 29 Times on 24 Posts

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's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
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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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