phishheadmi
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So I'm just finishing up primary on a batch of cherry Gose. I did a 12 gallon batch (10 gallon finished product), which I split into halves...half was boiled as usual and put into ferment. Second half was "kettle" soured with L. Plantarum for about 60 hours, then boiled, hopped, etc as usual.
Both are done in primary and I'm ready to add cherries. How much cherry do you think is too much in this? I've seen recipes that call for 1 LB per finished gallon. I have 10 LBS of beautiful, local MI tart cherries, but that seems like an awfully lot!
Second, I have the cherries in the freezer now. How would you add them? Straight from freezer to fermenter? Would you go right into primary, or dump them into a fresh fermenter and rack onto them as a secondary? Any reason why I would or wouldn't want to pit the cherries? Would there be much benefit? Seems like maybe breaking the skin like that would allow for more flavor penetration.
Just never used cherries before and would appreciate any suggestions!
Both are done in primary and I'm ready to add cherries. How much cherry do you think is too much in this? I've seen recipes that call for 1 LB per finished gallon. I have 10 LBS of beautiful, local MI tart cherries, but that seems like an awfully lot!
Second, I have the cherries in the freezer now. How would you add them? Straight from freezer to fermenter? Would you go right into primary, or dump them into a fresh fermenter and rack onto them as a secondary? Any reason why I would or wouldn't want to pit the cherries? Would there be much benefit? Seems like maybe breaking the skin like that would allow for more flavor penetration.
Just never used cherries before and would appreciate any suggestions!