OVHA Chat

I'm considering adding cherries to half of my 5g batch of 1.062 stout. This being my first stout brew, I want to see what it tastes like with and without. I'm wanting a subtle cherry flavor and want it to come from real cherries or concentrate - but what kind and how much? Any thoughts on what kind of cherries would work well in a stout? Sweet or sour? Can I get frozen cherries, or concentrate, locally? Maybe one of the health food stores?

I've found a couple of Internet sources for the concentrate, but the cost, plus shipping, makes for an expensive brew:
http://www.cherryconcentratestore.com/
http://www.brownwoodacres.com/cherry_ju ... nAodwDQeag

The plan, and help me if I'm off base here, is to rack half (2.5g) off when primary fermentation finishes and add about a quart of cherry concentrate to the secondary and give it a few weeks (or as long as it takes) before bottling.

Thanks in advance for any thoughts you might have concerning my first cherry stout.

You can get 5 lb bags of tart red cherries from Gordon Food Supply on the East Side. I recomend 1 lb per gallon to the secondary for 7 to 10 days. I would not personally add a concentrate. Concentrates are typically "flavored" or have added sugars and chemicals. When I crushed the 10 lbs for my 10 gallon last week, I must have got about 3/4 gallon of juice out of it. Between that and the fruit, there was no need for anything else that I could tell. It was explosive the way it was. The airlock smells like pure cherries. I have a small press if you need to borrow it.

As far as experimenting, hell yeah! Why brew something you can buy?

I think Bell's has a cherry stout if you want a preview of a cherry-flavored stout. I think its good, but I have to be in the mood for it.

Would it work well to thaw the frozen cherries and then puree them in a food processor in small batches to get a couple of pounds? Use all parts, not just the juice, right?

- Aaron

If you didn't do it extremely long I don't see that being that far off from using a fruit crusher and yes to using it all. I have not gotten a crusher "yet". So I press them in a grain bag, drop in the bags and the juice, then after fermentation, remove the bags, re-press and add the last of the juice. Then throw the bags away. If you puree it, it will probably just make a bit of a filter issue with it more than just crushing the skins open.

Thanks for the tips! I did grab a bag of cherries from GFS and a six of Bell's cherry stout. I see what you mean about the cherry stout - probably not something I'm going to drink all the time either.

I will give the cherries a try in a couple of gallons and let you know out it turns out!

- Aaron

You could save the rest of the cherries for a dark Belgian .... mmm.

Sounds like sacrilege, i know, but think Three Philosophers type goodness.

http://www.ommegang.com/index.php?mcat=1&scat=4

I am trying the cherry stout for the first time as we speak and IT'S AWESOME! Just a hint of cherry tartness - just like I wanted.

Thanks for the tips and I think yes, a BIG Dark Belgian is next on the list!

Less talk, more sharing.