Bottling a Strong Cherry Stout

[Relic1882]

Ok, so I've make a Cherry Stout using an Irish Stout recipe kit and adding Cherry Puree. the last time I made this batch it turned out great. Nothing exploded. Everything went smooth and it didn't overcarbonate or anything like that.

Last time, I use about 1.5 lbs. of Cherry Puree added to the primary fermentation. I wanted more cherry flavoring this time, so I used 4 pounds of Cherry Puree, but I added it to the last 10 minutes or so of the boil before chilling and fermenting. I'm fermenting now for a week, then I'm going to do a secondary fermentation for a week.

When I go to bottle this, will the cherry be used up enough by the yeasties to just add the normal amount of sugar for bottling, or should I alter my sugar for carbonating because of how much more cherry I added. I'm kind of a noob at this. This is our 7th batch of beer. Thanks for the time in reading this!

~Bill

 

[whatsleftofyou]

I've made a few different cherry stouts. The sugar in the cherries will fully ferment out, so go ahead and use your normal amount of sugar at bottling.

 

[Relic1882]

I thought that would be the case but I wanted to make sure. I've never used this much at once for flavoring. Thanks a lot!!

 

[gypsyhead]

Just make sure you're fully fermented out (a steady FG) before bottling, otherwise you're introducing additional fermentable sugars