Hey Guys. I've posted my plan on a cranberry kettle sour in this thread: https://www.homebrewtalk.com/showthread.php?t=637163. Looking for recommendations on how to go about adding the cranberries to my secondary. I want to use fresh cranberries but where I'm torn is...
Do I cook them down into a "puree"?
...or...
Do I freeze them, mash them, freeze them, etc.?
Looking for thoughts on what will get a better, tart cranberry flavor in the final product.
Thanks.
Do I cook them down into a "puree"?
...or...
Do I freeze them, mash them, freeze them, etc.?
Looking for thoughts on what will get a better, tart cranberry flavor in the final product.
Thanks.
