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Old 01-28-2013, 06:35 PM   #1
tripplehazzard
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This is my first attempt at adding fruit to the secondary. My recipe calls for sweet and sour cherries. I heard a lot of people use merichino cherries for sweet but I have no idea what kind of sour to use. Also, do I need to pasteurize them by boiling them for a bit or can I drop them straight in? Should I use the syrup or discard? I know they should be fairly room temp so I don't shock the yeast.
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Old 01-28-2013, 07:04 PM   #2
jameshasnames
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In Brewing Classic Styles Jamil recommends using fruit puree because it's sterile and often more reasonably priced than fruit from the grocery store.

 
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Old 01-28-2013, 07:10 PM   #3
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Don't use maraschino cherries. The cherries you can find in the grocery store are the kind of sweet cherries you want. Sour cherries are harder to find (worth it- way more cherry flavor than sweet cherries) but online homebrew stores or winemaking stores will often have them in cans- they may have canned sweet cherries too. Also don't use cherry pie fillings or anything stored in syrup.
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Old 01-28-2013, 07:23 PM   #4
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I'm doing a trögs mad elf clone. Its a chocolate cherry ale I had the privilege to try over the holidays. I don't recall a strong cherry flavor at all, so I think adding a puree would be a good call. How much puree for the 5 lbs of cherries it called for? I'm guessing that a frozen fruit juice concentrate would do the same? It is a real strong ale not too dry ( about 10.0% abv) so I shouldn't have to worry about infection in my secondary. This fruit thing seems tricky. Idk if ill try this again. Also if I decide to use the cherries you mentioned will I still need 5 lbs?
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Old 01-28-2013, 07:46 PM   #5
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I'm doing a blueberry "mead" melomel and read somewhere that soaking the berries in vodka will work to help sterilize so I thought I'd give it a shot. So far it is working...and I "made" blueberry vodka...a win-win

 
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Old 01-28-2013, 08:24 PM   #6
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Quote:
Originally Posted by decostanza View Post
I'm doing a blueberry "mead" melemol and read somewhere that soaking the berries in vodka will work to help sterilize so I thought I'd give it a shot. So far it is working...and I "made" blueberry vodka...a win-win
Wow that sounds so good!! Win for sure.. I'm sure ill figure it out. Just weighing my options and trying to do it smart and economical
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Old 01-29-2013, 12:57 AM   #7
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I believe you can freeze fresh fruit, thaw an toss it into secondary as is?

I did that with my blueberry mead.

Ive also made a vanilla stout an i simply cut the bean up an tosed it in straight from the jar it came from.
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Old 01-29-2013, 03:45 PM   #8
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I dumped a can of oregon cherries into a half batch of my last stout when primary was finished. Abv was only 5%... no signs of infection, but the taste isnt what I was looking for. Should have used sweet, this came out tart... not overpowering though. I let them in there 2 weeks

 
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Old 01-29-2013, 05:03 PM   #9
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Quote:
Originally Posted by Bamsdealer
I dumped a can of oregon cherries into a half batch of my last stout when primary was finished. Abv was only 5%... no signs of infection, but the taste isnt what I was looking for. Should have used sweet, this came out tart... not overpowering though. I let them in there 2 weeks
Where did you find said cherries? All I can find online for cherry purée is sweet cherries but I need something tart.

 
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Old 01-29-2013, 05:27 PM   #10
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Quote:
Originally Posted by RIC0 View Post
I believe you can freeze fresh fruit, thaw an toss it into secondary as is?

I did that with my blueberry mead.

Ive also made a vanilla stout an i simply cut the bean up an tosed it in straight from the jar it came from.
Thinking about adding some vanilla now too... how. Much to add to a 5 gallon batch? Chocolate vanilla cherry ale... mmmm 10% abv
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