I am,making Ben Turner's recipe for 'cherry brandy' in which ale is re-fermented on cherries. I've done the same recipe with wine and its fantastic. However, for the ale he doesn't say whether you add priming sugar when you use ale. Any ideas?
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cherry ale/brandy
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Ok, here's the recipe:
"Cherry Brandy" B C A Turner (Boots book)
2 1/4 lb morello cherries, fresh/frozen/bottled/canned (pips removed)
3 bottles of wine made from red grape juice concentrate (or 4 bottles home brewed ale
18oz sugar
1 tsp tartaric acid (2tsp if using beer)
1/2 tsp tannin
yeast nutrient
port yeast/ high alcohol yeast
Dissolve half the sugar in the wine and pour onto the cherries
Add the acid, tannin, nutrient and yeast
Ferment in a warm place, stirring daily and adding adding extra sugar from time to time to keep the SG around 1.020
Continue fermentation as long as possible, then strain the cherries out (and put them in a trifle or tart)
Rack the wine into bottles and mature for 1 year. "Superb", he says!Brewing: Black Rock Cider, Milestone Olde Home Wrecker, port wines
Conditioning: Oranje Bock Bier, about 30 demijohns of wine of various types
Drinking: Steam Beer, Czech Pilsner, Dark Ale, lots of wine, Moonshine
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Originally posted by Emeraldclaire View PostOk, here's the recipe:
"Cherry Brandy" B C A Turner (Boots book)
2 1/4 lb morello cherries, fresh/frozen/bottled/canned (pips removed)
3 bottles of wine made from red grape juice concentrate (or 4 bottles home brewed ale
18oz sugar
1 tsp tartaric acid (2tsp if using beer)
1/2 tsp tannin
yeast nutrient
port yeast/ high alcohol yeast
Dissolve half the sugar in the wine and pour onto the cherries
Add the acid, tannin, nutrient and yeast
Ferment in a warm place, stirring daily and adding adding extra sugar from time to time to keep the SG around 1.020
Continue fermentation as long as possible, then strain the cherries out (and put them in a trifle or tart)
Rack the wine into bottles and mature for 1 year. "Superb", he says!
Though i know a few who have followed the method outlined by cellar rat and they speak highly of it so I'd go with that one if you still have the choice...
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