Cherry Stout suggestions.

Discussion in 'Homebrewing' started by JohnSnowNW, Jun 22, 2015.

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  1. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    [​IMG]

    Our two sour cherry trees are producing like crazy. This is the 5th bowl we've collected and there is still probably 2-3 more bowls left on the tree. We're talking about 8 gallons of cherries here. Anyway, I've set aside 4.5lbs (pitted and currently in the freezer) to add to a Cherry Stout later this year. They are more tart than sour really, but even the tartness is mild...so I'm not too concerned about them adding an overly tart character to the beer.

    I'm thinking of doing a sweet stout that I'm aiming to be reminiscent of dark chocolate covered cherries. However, I don't want it to be anywhere near as sweet, but certainly to capture some of those flavors.

    Wondering who here has some experience with cherries, and how you've gone about this. How much did you use (in 5 gallons), how did you pre-treat them, how long did you have it sitting in secondary, etc...

    Thanks guys!
     
    #1 JohnSnowNW, Jun 22, 2015
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  2. Slatetank

    Slatetank Grand Pooh-Bah (3,713) Oct 9, 2006 Pennsylvania
    Pooh-Bah

    I used puree in the primary and had good results -approx a quart per gallon. I did this with bittersweet cocoa. I waited until almost finished to transfer to secondary.
     
    #2 Slatetank, Jun 22, 2015
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  3. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

    Those look amazing!
     
    #3 tkdchampxi, Jun 22, 2015
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  4. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Unfortunately, I don't.

    Thanks, you didn't have any issues when transferring?

    Thanks, they taste great too!
     
    #4 JohnSnowNW, Jun 22, 2015
  5. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    If you do go the puree route, you can borrow my vitamix
     
    #5 CurtFromHershey, Jun 22, 2015
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  6. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Appreciate the offer!
     
    #6 JohnSnowNW, Jun 22, 2015
  7. bevoduz

    bevoduz Initiate (0) Oct 29, 2007 Illinois

    I've done it several times, though with a ris, not a sweet Stout. Freeze the cherries until ready to use. Ferment your beer, transfer onto cherries in secondary. If possible, purge the secondary fermenter with co2 after adding the cherries. I usually do this in a keg with a piece of stainless Braid over the end of the dip tube. When it's ready you can serve it with the cherries still in there.

    If you add a vanilla bean or 2 it will really enhance the cherry flavor.
     
    #7 bevoduz, Jun 23, 2015
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  8. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    #8 CurtFromHershey, Jun 23, 2015
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  9. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Thanks for the link. Both rum and bourbon were strong contenders before I posted. I've got some left over oak aged Bourbon from the "Robust Porter", Michelle has put some cherries in mason jars of brandy, and I was considering doing the same with some rum. I'm probably leaning toward the rum as I made some vanilla extract with rum and it tastes absurdly good.
     
    #9 JohnSnowNW, Jun 23, 2015
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  10. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    My suggestion is to bake a cherry pie and enjoy a slice while drinking a pint of your sweet stout.
     
    #10 mugs1789, Jun 23, 2015
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  11. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Since you already have cherries, you aren't going to do this, but this cherry concentrate makes good tart cherry flavor and ferments in less than a week.

    [​IMG]
     
    #11 Brew_Betty, Jun 23, 2015
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  12. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Are you sure I shouldn't just mash in with the pie? :wink:
     
    #12 JohnSnowNW, Jun 23, 2015
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  13. Slatetank

    Slatetank Grand Pooh-Bah (3,713) Oct 9, 2006 Pennsylvania
    Pooh-Bah

    Thanks, you didn't have any issues when transferring?


    No....I wrapped a muselin cloth around the racking cane which kept it mostly filtered... once in secondary more settles out and I don't mind a little sediment in bottles personally
     
    #13 Slatetank, Jun 23, 2015
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  14. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I have several jars from 2012...you just gave me an idea for one of them...thanks
     
    #14 GreenKrusty101, Jun 23, 2015
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  15. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    Seriously. I was thinking about adding a bourbon/coffee tincture to the second half of a keg of brown, but I might add the liquid of bourbon soaked cherries instead. The leftover cherries sound like a phenomenal "snack" too.
     
    #15 CurtFromHershey, Jun 23, 2015
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  16. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    #16 Brew_Betty, Jun 23, 2015
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  17. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I've done cherry wine with great results. I just halved the cherries, froze them and threw them at a fermenter. The flavor was really solid. I don't think you'll have any trouble here.
     
    #17 inchrisin, Jun 24, 2015
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  18. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    [​IMG]

    Here's the direction I'm going at the moment. Depending on how much cherry flavor I have, I'll decide if I'm going to use additional fruit in the fermentor.

    It's not top-shelf Rum...but certainly not bottom. I quite like it for the price.
     
    #18 JohnSnowNW, Jun 26, 2015
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  19. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    After thought -- one of those cherry pie brett strains.
     
    #19 pweis909, Jun 27, 2015
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  20. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Hadn't considered that, and while I like it, I would prefer this one to be a clean beer. However, I've got lots of cherries, so I may just give that a shot for the next one.
     
    #20 JohnSnowNW, Jun 27, 2015
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