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Old 08-01-2012, 07:32 AM   #11
dinnerstick's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 272 Times on 199 Posts

suzanneb: jack keller's site as always, every thing you always wanted to know about sulfite and sorbate but were afraid to ask

i'm a bit late to the party but i also agree with taticalhooligan way above, adding the cherry juice to back-sweeten. i did this once and it came out pretty good, way better than when i racked onto fresh cherries.
as for clearing, unless you have a pectin haze it will clear. if you're just using bottled or concentrate juice, you won't have a pectin haze, so it will clear. that super-kleer / turboklaar stuff works an absolute treat in skeeter pee, never tried it in cider. i don't know if it strips out any flavor? if you can get it into a fridge you can try a few days of cold crashing, should help knock the yeast out of suspension

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Old 08-22-2012, 06:22 PM   #12
Lgaddy44's Avatar
Feb 2011
Frederick, MD, MD
Posts: 386
Liked 54 Times on 38 Posts

I have a gallon of cherry juice (from Amish market) that I'm going to mix with 4 gallons of apple juice, tonight. I'll probably add a pound of corn sugar to raise the gravity a bit, then pitch a packet of Montrachet. I think I'm just gonna leave that in the primary for a month and then keg. Hoping for a tasty cider with a mild hint of cherry.

Maverick Moon Miner Brewing

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