Sadly the "big wet" and floods that we have experienced here in Oz over the past six months or so has caused my big old cherry tree to kark it from root rot. No sign of life this spring so endless cherries of the past are no more.
Typically, I had added about 10% frozen cherries by weight to secondary fermentation (starting at about 1.020), and this worked well.
So, I want to get a handle on how I can make an Apple-Cherry Cider using "store bought" juice before harvesting my apples (and hopefully jag some cherries) in about six months time. I have found a supposedly pure cherry juice "nothing artificial" (only lists carbohydrate 15g, sugars 11g, sodium 7mg per100ml) which is probably SG 1.040 or so.
I also have fresh apple juice coming (6L Pink Lady, 4L Royal Gala, 2L Granny Smith). My dilemma is how much of the cherry juice to add to secondary once primary fermentation is over. Gut feel says go with 10%, but I don't really know how the juice relates to "real" cherries. The frozen cherries were quite strong with pulpy flesh and thick juice. The store-bought juice is O.K. but quite thin in comparison.
Any comments or advice from someone who has made an apple-cherry (or any other fruit) cider are more than welcome.
Typically, I had added about 10% frozen cherries by weight to secondary fermentation (starting at about 1.020), and this worked well.
So, I want to get a handle on how I can make an Apple-Cherry Cider using "store bought" juice before harvesting my apples (and hopefully jag some cherries) in about six months time. I have found a supposedly pure cherry juice "nothing artificial" (only lists carbohydrate 15g, sugars 11g, sodium 7mg per100ml) which is probably SG 1.040 or so.
I also have fresh apple juice coming (6L Pink Lady, 4L Royal Gala, 2L Granny Smith). My dilemma is how much of the cherry juice to add to secondary once primary fermentation is over. Gut feel says go with 10%, but I don't really know how the juice relates to "real" cherries. The frozen cherries were quite strong with pulpy flesh and thick juice. The store-bought juice is O.K. but quite thin in comparison.
Any comments or advice from someone who has made an apple-cherry (or any other fruit) cider are more than welcome.