The experimenting continues...
I have just juiced a small experimental batch of apples (2 litres) which I will ferment with SO4. I have plenty of frozen pitted cherries from our own trees and want to try making "cherry" cider. When is the right time to add the cherries or juice?
I had thought of partly thawing some cherries to get Frozen Cherry Juice Concentrate, then using this before bottling to bring the FG up by .004 for bottle carbonation. Will this work the way I hope?
The other option might be to simply add cherries after racking to secondary but I don't have any idea how much to add. I wonder if the secondary fermentation will consume the cherry sugar and flavour and just leave the colour. Depending on what it tastes like at bottling time I can use sugar, FAJC or the FCJC to bring the FG up by .004f for bottle carbonation.
Given my past experience with SO4, I expect a fairly quick turbulent primary then transfer to secondary after a week and bottle after two months in the cold store. Fortunately some cool weather has arrived and the cold store is now around 55 degrees.
Any ideas on the best way to go?
I have just juiced a small experimental batch of apples (2 litres) which I will ferment with SO4. I have plenty of frozen pitted cherries from our own trees and want to try making "cherry" cider. When is the right time to add the cherries or juice?
I had thought of partly thawing some cherries to get Frozen Cherry Juice Concentrate, then using this before bottling to bring the FG up by .004 for bottle carbonation. Will this work the way I hope?
The other option might be to simply add cherries after racking to secondary but I don't have any idea how much to add. I wonder if the secondary fermentation will consume the cherry sugar and flavour and just leave the colour. Depending on what it tastes like at bottling time I can use sugar, FAJC or the FCJC to bring the FG up by .004f for bottle carbonation.
Given my past experience with SO4, I expect a fairly quick turbulent primary then transfer to secondary after a week and bottle after two months in the cold store. Fortunately some cool weather has arrived and the cold store is now around 55 degrees.
Any ideas on the best way to go?