I am looking to do a couple experimental batches with cherries. Probably a Belgian Golden (red) and Stout. There are basically 4 ways I am considering adding the cherry -
- Fresh (Not really an option for me)
- 100% Juice
- Concentrate Juice
Couple questions for anyone that has any experience with this.
1.) Is concentrate a good way to go? I am thinking it is the best way to add a lot of cherry flavor without adding 20 lbs of cherries or 2+ gallons of juice.
2.) How much concentrate to a 5 gallon batch? I want a distinctive cherry tartness ( Think New Glarus Cherry Stout for example) - not a subtle background flavor that you are wondering about.
I was thinking about going with 32 ounces concentrate in a 5 gallon batch.
3.) I was thinking about doing the belgian with 1388 Belgian Strong Ale yeast and the Stout with 1056. I was also considering breaking each batch into two fermenters and doing half just with yeast, and half with a bret. addition or lambic yeast or something of that nature. Thoughts?
Any ideas or experience appreciated.