tag:blogger.com,1999:blog-8066877917844499643.post7002442231420167501..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Cherry DoppelbockThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-90297863378103038792019-04-18T15:25:09.349-04:002019-04-18T15:25:09.349-04:00With lighter, brighter beers I like fresh/frozen f...With lighter, brighter beers I like fresh/frozen fruit. Frozen sour cherries would be really nice, the right juice could work (taste it and see if it has a flavor you want in your beer). Some have more of a cooked flavor. Amount is really to taste, .5-1 lbs per gallon for a light flavor, more for more!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89999565579346083512019-04-16T18:41:00.837-04:002019-04-16T18:41:00.837-04:00On a tangential note if you were say brewing 5 gal...On a tangential note if you were say brewing 5 gallons of American Wheat that you intended to rack onto cherries in secondary would you use a similar combination of juice and frozen cherries or would you just go with frozen cherries. Thoughts on the total weight of the cherries to be used? Thank you very much. Erikhttps://www.blogger.com/profile/08224218584896425678noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21335545329486031972009-08-20T11:08:19.713-04:002009-08-20T11:08:19.713-04:00The cherries almost certainly subtracted from the ...The cherries almost certainly subtracted from the alcohol content of this batch. That is because they added a higher proportion of water to fermentable sugar than the original wort contained. The dried cherries certainly boosted the abv because they have had their water removed, but any other form (fresh, juice, puree) is going to have all that water in addition to the sugar. That said I wouldn’t expect the drop to be more than .5% since the cherries are such a small portion of the volume.<br /><br />For example adding .5 gallons of 1.050 fruit juice to 4.5 gallons of 1.100 wort would yield a combined gravity of 1.095. Even assuming that the cherries are more fermentable than the wort, they would have to be twice as fermentable just to hold the abv constant.<br /><br />You shouldn’t have a problem adding champagne yeast for carbonation as long as the primary yeast didn’t stop because of alcohol tolerance (the residual sugars would lead to over-carbonation).<br /><br />Hope that helps, good luck on your brew.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67397684362116666842009-08-20T10:49:29.562-04:002009-08-20T10:49:29.562-04:00Another great one Mike...
Do you have a feel (or ...Another great one Mike...<br /><br />Do you have a feel (or know) how much the cherries added to your alcohol %. I'm crafting up something very similar to this and trying to figure out which route to go with the cherries and how to account for their contribution to the final ABV. <br /><br />As far as bottling yeast - I'm leaning towards a dried champagne or wine yeast as well vs. another pack of the bavarian. Any comments/thoughts/input?Scotthttps://www.blogger.com/profile/06284413748486828988noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67970889264331756662009-08-18T23:02:07.785-04:002009-08-18T23:02:07.785-04:00IIRC New Lager Brewing suggests that adding a smal...IIRC New Lager Brewing suggests that adding a small dose of hops FWH to help reduce boil-overs is traditional in Germany. Agreed on dropping the late additions, no need in a beer like this. <br /><br />Why do you suggest 60/40 Munich/Vienna? This one certainly isn't too melanoidin rich.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3204891342372451262009-08-18T19:11:08.312-04:002009-08-18T19:11:08.312-04:00I'd say just go with 60/40 Munich to Vienna. ...I'd say just go with 60/40 Munich to Vienna. Why did you use Hallertau as a FWH? It seems like one bittering addition would be sufficient with a malty, fruity beer.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60149235426920245212009-08-18T12:07:46.616-04:002009-08-18T12:07:46.616-04:00I'm down to my last bottle of it, I'll pro...I'm down to my last bottle of it, I'll probably break it out at a tasting this winter.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52955798598467482002009-08-18T10:23:26.603-04:002009-08-18T10:23:26.603-04:00My mouth is seriously watering reading about this ...My mouth is seriously watering reading about this beer and it is not even noon yet! Sounds amazing!<br />-tjAnonymousnoreply@blogger.com