Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar.
Final gravity 1.003! ABV 8.3%
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Last Updated: 2019-02-17 22:15 UTC
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NEW Water Requirements:
Sour Cherry Belgian Blonde Ale
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Water Requirements:
Sour Cherry Belgian Blonde Ale
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