Greetings:
I would like a little advice on the amount of tart cherry (Montmorency) juice to add for this cyser. I am borrowing from the Cyser BOMM recipe and plan to follow the BOMM protocol.
6 Gallon Batch
4.0 gallons Fresh Market Apple Cider
1.0 gallons Tart Cherry Juice (don't remember the brand but it is 100% Tart Cherry juice from concentrate)
6.0 lbs. Orange Blossom or Jamaican Dogwood Honey
10 oz. dates
1.5 tsp. Pectic Enzyme
Fermaid K and DAP according to protocol
Water to 6 gallons
SG +/- 1.080
Questions:
1. Is that too much Tart Cherry Juice? Would 1/2 gallon be more appropriate?
2. I would like to backsweeten after fermentation, clearing, and stabilizing; what would be a good target FG?
As always, any advice is welcome.
I would like a little advice on the amount of tart cherry (Montmorency) juice to add for this cyser. I am borrowing from the Cyser BOMM recipe and plan to follow the BOMM protocol.
6 Gallon Batch
4.0 gallons Fresh Market Apple Cider
1.0 gallons Tart Cherry Juice (don't remember the brand but it is 100% Tart Cherry juice from concentrate)
6.0 lbs. Orange Blossom or Jamaican Dogwood Honey
10 oz. dates
1.5 tsp. Pectic Enzyme
Fermaid K and DAP according to protocol
Water to 6 gallons
SG +/- 1.080
Questions:
1. Is that too much Tart Cherry Juice? Would 1/2 gallon be more appropriate?
2. I would like to backsweeten after fermentation, clearing, and stabilizing; what would be a good target FG?
As always, any advice is welcome.