Cherries?

[JMatheny]

I really want to make a cherry and a raspberry beer. I have been reading a lot about Montmoreny cherries as being the cherry of choice. They also seem really hard to get. I came across http://www.mi-cherries.com/juice.htm that sells a 100% fruit juice concentrate that looks like it may be the easiest way to add fruit. But there may be something for adding the skin and all. What do you guys think, and what have you used? Please advise.

Justin

[brewcerizer]

I have used fresh both cherries and raspberries in brewing.

A nice cherry stout turned out ok. Needed to use more fruit however.
I made a wonderful raspberry weitzen beer with several pounds of fresh raspberries and a nice cherry stout with several pounds of frozen cherries. Buy the fresh ones and freeze them yourself though. Cherries are excellent right now in the supermarket. Nice plump juicy ones.

The secret is in freezing the fresh fruit. Freezing the fruit breaks down cell walls in the fruit lending it to a more complete juicing. Skins and seeds in cherries can tend to add a lot of tannin in the finished brew. Suggest removing all the pits and benefit from only the skins. The seeds from raspberries also add a little tannin but not much you can do about that.
I have used a prepared juice concentrate from raspberries but the tannin in that was much stronger.

I will publish my recipes for raspberry weitzen and cherry stout here if I can find them.

When it comes time to boil it is important to understand that pectin from the fruit will cause clarity and other problems later. Avoid boiling fresh (frozen) fruit. You can benefit greatly by steeping frozen fruit after a boil. This preserves all the volatile fruit esters that would dissipate during a boil. The frozen berries will almost disintegrate steeping in hot the wort and with a little encouragement through a cheese cloth, all the juice will be yours. Discard the pulp that remains.

The fermentation will be much more virorous so be sure to leave plenty of room for a blow off to avoid a mess.

[JMatheny]

Thanks that helps a lot!

[two0426]

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[Richard T]

I used one 32 oz bottle of RW Knudsen "Just Black Cherry" 100% fruit juice for priming a 5 gallon stout after it had been sitting on cocoa powder and cocoa nibs.

Negligible cherry aroma or flavor. Probably better off with the fresh pitted cherries (frozen and possibly pureed) or OregoN cherry fruit puree (Publix has both the bing cherry and the tart cherry).

[zagreus_z]

if you want frozen cherries go to restaurant depot a few of the club members have cards.

Andy