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Old 07-25-2012, 03:00 AM   #1
brewmasterorr
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At NHC I got a container of tart cherry candi syrup from cascade beer candi .com

I have two 5 gallon batches of Flanders Red that have been sitting in the closet since November. They have nice pellicle on both of them and it looks like one may be starting to drop the pellicle a little.

I wanted to see about adding the Cherry Candi but don't want to ruin my flanders red.

Would you just poor it in? I was thinking of either putting it in just one or 1/2 into both? Should I wait until the pellicle drops or just go for it?

Thanks for your help!

Jeff

 
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Old 07-25-2012, 04:40 AM   #2
ReverseApacheMaster
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Not entirely sure what that is but it's probably fine to go directly into the fermentor. You might want to taste it before pitching to see how it tastes. Are there instructions for how much to use? Maybe google around for the product and see how other people used it.

 
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Old 07-25-2012, 04:51 AM   #3
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Definitely give it a taste first.
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Old 07-25-2012, 04:57 AM   #4
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It says on there website 1 lb per 5 gallons but it says to start with 1/2 lb per 5 gallons and add to taste. I was just worried about knocking the pellicle down causing issues with oxygen when I add it. I tasted a sample of it at NHC and it has a great tart cherry profile that I think will be nice in the Flanders Red. Since I have 2 carboy's of Flanders I think I will just add the whole thing to one and that way I can blend it if needed. Any issues with the Pellicle or oxygen that I would need to be concerned with if I just dump it in?

 
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Old 07-25-2012, 03:10 PM   #5
ReverseApacheMaster
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Pour with care. Disturb as little of the pellicle as possible. It will grow back.

 
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Old 07-25-2012, 03:49 PM   #6
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Does disturbing the pellicle really matter to homebrewers? I can see the issue in a barrel with head space, but in a carboy? Gotta figure the wood has a lot more acetobacter than glass. Never tried just wondering.

 
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Old 07-25-2012, 04:21 PM   #7
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I used 1lb. in a Orval clone I bottled two weeks ago. I'm really excited to see how the cherry candi and Brett B. mix. I boiled it with a little water and added it to primary at high krausen. They have other flavor too.

 
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Old 07-28-2012, 03:48 PM   #8
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The sugar will ferment creating CO2 and expelling any O2, and form a new protective blanket on the beer. Don't worry about disturbing the pellicle.

 
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Old 08-02-2012, 02:03 PM   #9
CSI
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Please be careful with anything made with stone fruit pit kernels. Cherry pits including the Mahaleb species pits (as used in this syrup) are poisonous. Heating will not alter the cyanogenic compounds found in all Cherry pits. Small amounts of cyanogenic (cyanide) compounds can be cumulative if drinking this beer frequently. The body can process out only so much cyanide at a time.

 
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Old 08-03-2012, 03:58 AM   #10
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Not trying to start a fight but.... Yes most stone and pome fruits have cyanide in the seeds, but I have yet to see any actual numbers. I don't believe any studies have been done on levels of cyanide, plus lots of people swallow pits/seeds without getting sick. Hell the common poinsettia was thought to be highly poisonous until a few years ago. I am more afraid of salt, seriously check the lethal dosage it's crazy low, lower then most chemical used on a golf course.

 
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