Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
11 lb |
US - Honey11 lb Honey |
$ 4.00 / lb
$ 44.00 |
34 |
0 |
54.3% |
|
7 lb |
Cherry, Montmorency7 lb Cherry, Montmorency |
|
3.55 |
0 |
34.6% |
|
2.25 lb |
Cane Sugar2.25 lb Cane Sugar |
$ 1.00 / lb
$ 2.25 |
46 |
0 |
11.1% |
|
20.25 lbs / $ 46.25
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2 gal |
|
Infusion |
-- |
-- |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
8 tbsp |
Hibiscus
|
|
Herb |
Boil |
5 min. |
|
1 oz |
Mahalepi
|
|
Spice |
Boil |
-- |
|
1 tbsp |
Fermaid O
|
|
Other |
Primary |
2 days |
|
1 oz |
Potassium Bentonite
|
|
Fining |
Primary |
2 days |
|
4 oz |
Cherry Wood Chips (Toasted)
|
|
Flavor |
Primary |
-- |
|
1 tbsp |
Fermaid K
|
|
Other |
Primary |
-- |
|
1 tbsp |
Fermaid O
|
|
Other |
Primary |
-- |
|
1 tbsp |
LD Carlson - Potassium Bicarbonate - 5%
/ 1 Pounds
|
$ 9.99 / lb
$ 9.99 |
Other |
Primary |
-- |
|
1 tbsp |
Pectic Enzyme
|
|
Fining |
Primary |
-- |
|
4 oz |
Cherry Wood Chips (Toasted)
|
|
Flavor |
Secondary |
-- |
|
3 tsp |
Potassium Sorbate
|
|
Other |
Secondary |
-- |
|
6 each |
Vanilla Bean
|
|
Spice |
Secondary |
-- |
|
1 tsp |
Chalk
|
|
Water Agt |
Boil |
-- |
|
$ 9.99
|
Priming
|
Amount: 0
CO2 Level: 0 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
Notes
Cold brew hibiscus tea: 1/2 cup in 1/2-gal water overnight.
Cherry weight assumes 30% of the weight of cherries are pits. This recipe uses 10# fresh unpitted cherries (freezing is part of the maceration process). Thaw frozen fruit, mash and drain all available juice & refrigerate. Macerate pulp with sugar & refrigerate, strain juice next day. Add water to pulp, heat to 150 degrees, strain liquid. Separate pits from pulp (not all). Pulp into bag with wood chips.
Transfer fruit (juice and pulp bag), honey & tea to fermenter with acid/base addition, 5 Campden tablets, and water to 5.5 gallons. Stirring not necessary (I don't). Dry airlock or cover fermenter. Leave 24 hours to sanitize.
Add pectic enzyme, Fermaid K and first addition of Fermaid O. Aerate/stir the must before pitching yeast.
At 1.08 (Day 2-3): Add bentonite slurry with second nutrient addition.
At 1.05 (Day 4-5): fill airlocks, add a final addition of Fermaid O (if needed).
Remove pulp bag after 1 week, leave remaining in primary 2 weeks. This will ferment dry.
Rack onto Sorbate in secondary with spices/wood chips. Add wine condition and back sweeten to taste (1.02 works well for the sourness of the fruit). Age in secondary until clear (2-4 weeks).
Transfer to botting bucket onto Campden & Ascorbic Acid - wait for chems to dissolve/integrate before drinking. 1-2 days.
Batch 4 (2024 harvest) will include Lalbrew Nottingham + 71B. D47 or Abbey Ale Yeast work well for this also.
Should taste like boozy cherry pie and be drinkable early.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-04-03 22:52 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
