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I'm new to this forum--just discovered it today, still feeling my way around--but thought I'd add a comment: my absolute first choice would be cherries, not extract, but cherries are rich in pectin, the protein that makes fruit jellies gel. It could leave a protein haze that would be a long time clearing, if it ever did. Wouldn't hurt the taste, only the ...


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I've used tart cherry juice concentrate in brewing, added after primary fermentation. I used one bottle (don't remember the size exactly--I believe 32 oz?) for a 5 gallon batch. It has natural sugars which you need to let ferment out for a few weeks so you don't make bottle bombs. It added a nice, relatively subtle cherry taste without being overwhelming. ...



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