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Tart cherry juice concentrate

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eddiebever:

--- Quote from: tschmidlin on December 01, 2012, 11:33:13 AM ---Do you have a link to the juice she is using?

I usually use the whole fruit and not just juice.  I've made a mead and a Flanders red using it.  I'm interested in trying the concentrate though, since the season for the fruit is not that long.

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I use the tart cherry concentrate from http://www.brownwoodacres.com/cherry-juice-concentrate/ at about 5 to 1. Works great.

johnrk:

--- Quote from: kylekohlmorgen on December 04, 2012, 01:42:53 PM ---
--- Quote from: hopfenundmalz on December 03, 2012, 06:43:36 PM ---Just had my cherry juice for the day. The bottle of concentrate had the company, which is from Michigan, and below that in the fine print "product of Turkey". They had to find the tart cherries somewhere. Now I know one of the wheres.

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yeesh - I'll check the bottle I have left over. I want to make sure my cherries are AT LEAST from this country, hopefully from the midwest. Thanks for the heads up!

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Currently allot of the cherry concentrate is being imported from Turkey, China and from South America. Unfortunately, you won't see this on the websites of many companies selling it but will on the bottle when you get it. I found out the hard way and it affected my last batch. As mentioned, Washington had a good yield, New York and Utah both produced, by they only make up about 5% - 8% of the total crop production. It was Michigan that was hit hard. Not only lost cherries, but other crops too. It's hard to find the Michigan grown Montmorency, 68 brix, but you can still get it and that all that will use, just perfected recipe and won't be using any imported cherries. These guys still have some of the 68 brix www.traversebayfarms.com/cherryjuice.htm but they only sell in the smaller bottles now gallons. A little frustrating.

brewsumore:
For 6 gallons of sour-worted oude kriek, based on the product's stated # cherries per serving, towards the end of primary fermentation I added 19 - 20 oz. of "Tart is Smart" 100% montmorency juice concentrate from Washington State (Othello, WA) to emulate Oud Beersel's 400g per liter of fresh cherries rate for their Oude Kriek.  Mine came out very well.  I've used this product for other beers as well (dubbel, porter), sometimes in addition to cherry puree.

It's pretty expensive though at $30 for 32 oz.:

http://www.amazon.com/Tart-Smart-Cherry-Concentrate-32-Ounce/dp/B001CFMGGI

hopfenundmalz:
It was in the 80s at this time last year, followed by a freeze.

This year it is below freezing at night, some days get above freezing. Much more what one is used to seeing.

If the weather is good, they are predicting a bumper crop due to the trees resting for a year.

fmader:

--- Quote from: hopfenundmalz on March 16, 2013, 04:47:10 PM ---It was in the 80s at this time last year, followed by a freeze.

This year it is below freezing at night, some days get above freezing. Much more what one is used to seeing.

If the weather is good, they are predicting a bumper crop due to the trees resting for a year.

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I'm liking the sounds of that! I at least want to brew a 5 gallon batch of my Cherry Stout...if not 10. A 10 gallon batch will require 20 pounds. 10 pounds cost 30 bucks last year. I hope that the price will be cheaper if the harvest is greater this year!

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