9 replies to this topic

[porter]

Going to put together a batch of cherry cyser this weekend. In the past, I've bought cider with cherry juice in it and really liked the result, but couldn't find that particular cider this year. I want an obvious, though not overwhelming cherry flavor in the finished product.

I have:

4 gallons cider
5 pounds honey
16 ounces mountmorency cherry juice concentrate

The cherry juice concentrate says to be the product of 14.5 pounds of cherries. How much would you consider adding to this batch? I was considering 8-10 ounces.

[armagh]

In the past I have started with six ounces per five gallons and added in two-ounce increments.  Every batch seems to be different, and it's always possible to add more, but if you add too much...

Edited by armagh, 27 October 2015 - 07:23 AM.

[porter]

I ended up just using the entire 16 oz (equivalent to one gallon of cherry juice, according to the manufacturer). The must is freaking delicious and not too overwhelming with cherry or tartness, but then, I really love tart cherries. The O.G. was 1.084. I'm using Montrachet yeast, a new one for me, but I've heard good things about it. Now, the waiting. Not too long, I usually give in after 3-4 months and keg it. I know, I know.

[armagh]

I misunderstood.  I thought you were waiting until fermentation was over to add the concentrate. 

[jdesq]

2 months ago I put togeather a cyser with 4gallons cider, 1/2 gallon tart cherry juice and about 9 lbs. of honey. All grown and pressed from our orchard. I let it go with a natural fermentation. So far so good, racked it once so far will probably do it again in another 2 months then sit on it at least till next November. I'll bottle it then and see how it ages.

[porter]

2 months ago I put togeather a cyser with 4gallons cider, 1/2 gallon tart cherry juice and about 9 lbs. of honey. All grown and pressed from our orchard. I let it go with a natural fermentation. So far so good, racked it once so far will probably do it again in another 2 months then sit on it at least till next November. I'll bottle it then and see how it ages.

 

Sounds roughly similar. Yours will probably end up more balanced and mead-like with the extra honey.

 

I'll have to check mine here in the next month. I tried it after a month and it wasn't so great, yet. I neglected to use campden or otherwise dechlorinate (I usually don't don't bother in the case of beer, as the vast majority of chlorine seems to be driven off while heating the water) and there was a definite phenol note to it, presumably chlorophenols. First time I've had that happen on a cyser, and I've neglected the campden plenty of times before. I doubt it will age out, but....

[orudis]

I just pitched S-04 into 5 gallons of juice, 3# honey and 1 qt tart cherry juice.

[positiveContact]

It'll getcha drunk!

[orudis]

Reckon so.

[positiveContact]

Reckon so.

Sorry, I was probably drunk when I posted that lol!