opreska
Member
Please give me your 2 cents.....
I just made a dry stout (similar to Guiness). I got the kit from AHS.
Anyway, I'm making this beer for my sister's wedding, and she requested that she wanted a fruity type beer. I suggested a Black cherry stout, she's all for it. Soo, I have the wort fermenting with the yeast, as I type. I just purchased a can of black cherry juice from one of those specialty super markets. On the side of the bottle it says 100% juice. The ingredients say, 100% black cherry juice - no preservatives. The lid says pasturised for your saftey, so I'm assuming I can just pour the juice directly in with the fermenting wort, no boiling, right?
Well, the bottle is 32 oz. I was wondering if anybody had any suggestions on how much I should pour in? The whole bottle, maybe half?
I know stouts already have a strong flavor and I want to have a pretty strong flavor of black cherries, but I don't want it to be over kill on the beer flavor.
Since I'm pretty new to this home brewing, I was wondering if any one could shed some light on techniques I could use? Has anyone tried using pure juice from a bottle that's already been pasturised? Oh, and one more thing, I was thinking about adding some unsweetened coco as well, thought I might make it a Chocolate black cherry stout. Is unsweetened coco the way to go, since beer has so much sugar in it already?
I just made a dry stout (similar to Guiness). I got the kit from AHS.
Anyway, I'm making this beer for my sister's wedding, and she requested that she wanted a fruity type beer. I suggested a Black cherry stout, she's all for it. Soo, I have the wort fermenting with the yeast, as I type. I just purchased a can of black cherry juice from one of those specialty super markets. On the side of the bottle it says 100% juice. The ingredients say, 100% black cherry juice - no preservatives. The lid says pasturised for your saftey, so I'm assuming I can just pour the juice directly in with the fermenting wort, no boiling, right?
Well, the bottle is 32 oz. I was wondering if anybody had any suggestions on how much I should pour in? The whole bottle, maybe half?
I know stouts already have a strong flavor and I want to have a pretty strong flavor of black cherries, but I don't want it to be over kill on the beer flavor.
Since I'm pretty new to this home brewing, I was wondering if any one could shed some light on techniques I could use? Has anyone tried using pure juice from a bottle that's already been pasturised? Oh, and one more thing, I was thinking about adding some unsweetened coco as well, thought I might make it a Chocolate black cherry stout. Is unsweetened coco the way to go, since beer has so much sugar in it already?