I am brewing Papazianís Cherry Fever Stout and a Cherry Wheat. Except instead of the fresh cherries, I am going to try a pure cherry juice concentrate that the local grocer carries in the health food dept. They also have it in blueberry which could work for future use. It states on the side that it is equivalent to twelve lbs of black cherries. This is not an extract like the brew shop sells.
The problem is I am using a 6 gallon better bottle for the primary and Nottingham for yeast, which can have a pretty vicious fermentation even without the fruit. So my plan is to wait for the blow off to subside, pop the top, and dump in the pasteurized juice concentrate. Kind of an in between primary, and secondary fruit addition. I really donít want to mess with a fruit addition in the secondary and then have to rack to a tertiary for clearing. I have two more brews waiting.
Now, if it is pasteurized I do not need to worry about any sanitizing and can just crack the lid and dump, right? And do I have to worry about oxidation from dumping it in or am I fairly safe since fermentation will still be rolling a bit and pick back up with the added sugars. Am I off on my thinking or should I rdwhahb. Still fairly new at thisÖ. and this sounds way too good to screw up.
Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.058 SG
Estimated Color: 39.5 SRM
Estimated IBU: 39.4 IBU
Boil Time: 60 Minutes
Amount Item Type % or IBU
1.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 10.4 %
6.60 lb Dark Liquid Extract (17.5 SRM) Extract 68.8 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.4 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 5.2 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.2 %
2.00 oz Northern Brewer [6.90%] (60 min) Hops 39.4 IBU
0.50 oz Williamette [5.50%] (15 min) (Aroma Hop-)
1 Pkgs Nottingham Yeast