Cherry Saison

Discussion in 'Homebrewing' started by CShell1234, Mar 21, 2020.

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  1. CShell1234

    CShell1234 Initiate (0) Oct 25, 2018 New York

    Hey guys,
    I want to make a cherry saison this summer and looking for suggestions/ opinions...
    Instagram posts from the local farm I’d like to get the cherries from show the cherries were ripe last year around June 20th, so basically 3 months from today. When would you suggest brewing the saison with that timeframe in mind... would you add cherries at the end of primary, shortly after primary, after the beer has aged for a few weeks?

    Planning on just pitting the cherries and leaving them whole otherwise. Being a saison I’m not too worried about any potential bugs on the cherries, but is there a reason I should clean them? Should I add just a small amount of the pits to add a slight tannic flavor? I know they contain cyanide but I believe small amounts in this fashion are safe, right?

    As far as yeast, should I consider a more spicy strain as I will get the fruity from the cherries, or a fruity strain to play with the cherries? I know these flavors are predominantly dependent on pitch rates and temperature but I know some are known to be more peppery or fruity.

    Thanks for the advice!
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I would rack onto fruit at the end of primary fermentation or with just a couple points remaining.

    Do you want a wild/brett saison? If not, I would wash them. I would also freeze and thaw them. It won't kill all the bugs. It might not even kill most of them. But it help break down the cherries' cell walls, so that the sugars and flavors are more accessible.

    Personally, I wouldn't. But it's not dangerous.

    Personally, I'd use a Belgian strain (e.g. Wyeast 3724), rather than French (Wyeast 3711). It will be more fruity and less spicy, but to me, 3711 is boring as hell. Sorry, 3711 fans.
     
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  3. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    If going for something with brett, I'd say to consider adding Imperial Suburban Brett with the cherries, as it's supposed to give of cherry-like esters. Just make sure you give it time to ferment out. If it's a beer that you're planning on holding on to for a bit, it'll continue to develop even once the cherry flavor fades.

    Are they sour (pie) or sweet cherries?

    As, @VikeMan said, I would wash and then freeze. I'd go ahead and add the pits and all, but that's me.
     
  4. CShell1234

    CShell1234 Initiate (0) Oct 25, 2018 New York

    I’m not sure of all the varieties they have but I was thinking sour cherries as I know it’s the same farm where Suarez gets their morello and montmorency cherries for merkel... so I know they have those two varieties
     
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  5. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    If u really want to kill the bugs, cook cherries by putting them in a pot smash ans stir till the fruit is boiling. Bugs are dead.
    I do this with a fruit beers.
    Good luck
     
  6. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    I have a sour cherry porter coming up. Plan on removing the pits,chopping the cherries into a puree,add pectin enzyme for a couple of days,heat to pasteurize,toss into a keg,rack on top then spund.
     
  7. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    So I understand what your doing here, I’m just curious/learning the details. How much pectin do you use and why? How do you heat and to what temp and length of time? Also when you spund in the keg is your primary fermentation done and your just left the fruit ferment to carb? Sorry if I’m annoying I’m still learning. I’ve never brewed with Brett or tried to make a sour before.
     
  8. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Fruit is held together by a gel. This breaks down the gel releasing more fruit and also removes haze.Follow directions,about 1/2 tsp per gallon. You do this first because heat stops the enzyme. Heat just enough to pasteurize then add to keg and purge. I try to time the primary fermentation close to finish,add to the keg with the fruit and do a secondary fermentation with the pressure set around 10-13 psi. Read this for a sour. http://www.milkthefunk.com/wiki/Wort_Souring
     
    Jasonja1474 likes this.
  9. CShell1234

    CShell1234 Initiate (0) Oct 25, 2018 New York

    I don’t necessarily care about killing any bugs... I was thinking it would be more of a “traditional” saison in that it would be local focused with local malts, hops and cherries and if some of the local micro flora found its way into the beer then so be it.
     
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  10. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I hope the local micro flora is not detrimental to the beer or yourself.
     
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  11. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    A bit of local microflora isn't necessarily detrimental, as long as you allow the primary fermentation to finish what it needs to do, and then let the ambient stuff finish up as well before packaging.
    Gravity readings at least a week apart are for real whenever Brett, wild yeast, diasticus yeast, and/or bacteria are involved are key. Bottle bombs are real!
     
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