I really like cranberry and tart cherry. What form? concentrate or juice?
What volume do you use to 5 gal of SP?
I know it is a trial and error thing.
And when do you add it? During the ferment or after it is finished and stablized.
Thanks for any consideration.
I use R.W. Knudsen tart cherry juice. One 32fl oz glass bottle added to a 1 gallon carboy and top up to the one gallon. So for a 5 gallon batch. Stabilize the SP first once fermentation ends and wait 24 hours. Then add 5 32fl oz bottles to a new 5 gallon carboy and rack the SP on top of it till full. Back sweeten to taste after that. You will have left over SP so you can probably put the rest in a gallon carboy and have a few bottles of strait SP along with your tart cherry.