cherry ale/brandy

[Emeraldclaire]

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?

[Delmonteman]

I don't have his book but if you can give us some more information we might be able to help...

If cherry ale is your end product then I would imagine it would be fizzy so yes you would prime but it depends on your method really as to whether you add any more sugar...

[Emeraldclaire]

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!

[Cellar_Rat]

Thanks for sharing.

I have had some success like this.
Make (or buy) a high alcohol base.
Steep cherries in it for 4 weeks and a bit of sugar to taste. Rack. Drink. Fall over.

[Emeraldclaire]

Been there, done that!!!! Lovely

[Delmonteman]

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!

Well it looks like the end result is aimed at something wine/ brandy like regardless of the ingredients so i don't think it should be fizzy...!

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...