Brewlog: Cherry Business!

2014-09-06 10.13.16

 

 

 

 

 

30 lbs montmorency cherries, pitted, frozen

3 lbs sweet black cherries, pitted, frozen

25lbs orange blossom honey

5lbs buckwheat honey

1 gallon tart cherry juice

10g RC-212

10g Fermaid-O, more as needed

Go-Ferm

1/4 tsp K-Meta

5g Rapidase Maxi-Fruit

water to 10 gallons

 

OG: 1.120

ABV: 14.3%

process:

 

defrost 20 lbs of montmorency, 3 lbs of black cherries in a sparging bag. add 1/4 tsp K-Meta, cover with a sanitized towel and let sit for 12 hours

bucket of fruit

bucket of fruit

 

 

 

 

 

 

add 4g Rapidase in 2 cups of water, let sit for 12 hours

rehydrate yeast in Go-Ferm solution

mix must to OG 1.12, pitch yeast

at lag phase, add 5g Fermaid-O and bag of fruit

add another 5g Fermaid-O the next day, more as needed to keep yeast happy

remove fruit when primary fermentation is done, rack to 2 5-gallon carboys

 

9.11.2014

SG: 1.005

racked off fruit into carboys.

 

9.13.2014

SG: 1.005

the yeast is flocculating like mad, yeast cakes were pretty much done hours after racking to secondary. racking off the yeast into new carboys.

2014-09-13 14.42.30_1

 

 

 

 

 

 

 

 

 

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