recipes for sour cherry beer

[The Blow Leprechaun]

I will do that-
Do you think it is high because some of the sugar in the cherries were not fermented? I have never made this before so I have no clue what the sugars in fruit do to a beer when they are put in during secondary.

The sugars in the cherries are highly fermentable, they really shouldn't be left behind.

Did you take a gravity reading before adding the fruit? If so, what was it?

When I added cherry puree to a wheat beer, the overall gravity dropped from 1.017 to 1.015 or something like that (don't have my notes at work) - the additional alcohol caused the gravity reading to lower because alcohol is less dense.

 

[gmay10]

I think i may have gone wrong by not taking a gravity reading at each change over. I only took a second gravity reading before racking into the tertiary. I am going to wait one week and then take another gravity reading and see what happens. I may actually leave the beers in tertiary for 1 month- does that make sense? Then I don't think there will be any doubt that all the sugars will be fully fermented. I know I keep asking the same question- but do you think that all of the sugars once I added the cherries to secondary will be fermented out? And how does that change the bottling process if the sugars were not all fermented out? Will that change the amount of corn sugar I will put in? Will there be enough yeast to carbonate the beer once bottled if I add the normal amount of corn sugar? Or will I have a cherry bomb waiting for me in a few months? I really appreciate all these suggestions TBL!

 

[The Blow Leprechaun]

do you think that all of the sugars once I added the cherries to secondary will be fermented out? And how does that change the bottling process if the sugars were not all fermented out? Will that change the amount of corn sugar I will put in? Will there be enough yeast to carbonate the beer once bottled if I add the normal amount of corn sugar? Or will I have a cherry bomb waiting for me in a few months? I really appreciate all these suggestions TBL!

Yes, I do think they will be fermented. And if they're not, there's really no way of knowing how much of them hasn't been, so you can't accomodate it very well in your priming and bottling.

So... you just have to wait til they're gone, but they should be gone.

 

[gmay10]

I just bottled this beer last night at 1.018. It is a gorgeous clear red. The taste has really mellowed out since I put it into tertiary. I am not going to toot my horn yet but this has the making to be an amazing beer. I will post again after the first one is drank in October!

 

[Ecnerwal]

Put at least 6 of them away someplace so you can refresh yourself (and inspire) during cherry harvest next year.

 

[bjbhobbes]

Neighbors sour cherry tree is close... any news on how this recipe turned out? Trying to decide between wine and ale.

 

[djii]

This is a Cherry Cider using some cheaply obtained cherry juice.

Here's my version (yields just over 6 gallons):
Primary:
19 - 1 liter, cans of all natural sour cherry juice
2 lbs Dark brown sugar
1.5 tsp calcium carbonate
5 tsp pectin
5 tsp yeast nutrient
5x camden tablets 48 hrs prior to yeast inoculation.
Wyeast cider smack pack.

Secondary (Keg):
Transferred cider
Add 5 cups of Splenda (non-fermentable)
Blue food color (just for the blood effect)

You will need to let the cider age at least a couple of months, at first it will taste like a nice Cabernet, but eventually the taste of the cherry's will come back.

Tested 1L using standard beer yeast, 1/2 tsp of nutrient and 1/2 c of Brown sugar.
SG 1.081, FG 1.002, Taste is very tart.

Primary fermentation proceed very will, highly active but very little blow off and low flocculation.

 

[Jeremiah69]

This one is easy!

3.3# Pilsner Malt Extract (Liquid)
3.3# Wheat Malt Extract (Liquid)
Hallertauer 1 oz 60 min
10 # pitted and frozen cherries
Wyeast 1056

Freeze the cherries in two different portions 3 pounds and 7 pounds. When the boil is over and you begin the cooling process add the 3 pound portion to the pot this will start the infusion process put the remaining 7 pounds in the fermentor. Cool to 79 degrees and pitch yeast. Primary 7 days then rack off trub to secondary for two weeks, I like to keep it a little cooler by putting the secondary in a water bath. Bottle with priming sugar. The cherry flavor is a little on the subtle side but very drinkable! Good Luck!

 

[Arbe0]

just do a search for cherry beer.
isn't there a recipe here on HomeBrewTalk in the Recipe part?

 

[jtratcliff]

Zombie Alert!

Looks like this one gets necro'd about once every few years