22 Jan
2002
22 Jan
'02
12:10 p.m.
John, I have used cherry concentrate from Michigan.
I used the whole quart in 5 gallons of stout and another whole quart in
5 gallons of mead. If you're making a lighter beer, like cherry wheat,
I suggest half as much.
- Leo
--- John Longballa <longballa(a)hotmail.com> wrote:
<HR>
<html><div style='background-color:'><DIV>Hello, fellow
brewers! My
girlfriend brought me one quart of tart cherry concentrate from her recent trip
to Michigan, hoping that I would make some beer and wine from it. I would
love to do just that, but am lacking information as to just how much of the
stuff to utilize. All the recipes that I have call for fresh cherries,
and make no reference to how much juice to use if one uses concentrate instead
of whole fruit. The label on the jug says to mix one part concentrate
with eight parts water in order to make a drinkable juice, so if anyone has any
ideas on how much straight-up concentrate to use in either a 5-gallon batch of
porter/stout or a 1-gallon batch of wine, please let me know! Thank you
much, and hoppy brewing! John</DIV></div><br
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