The recommended addition of Cherry Extract is 3-4 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
Cherry Extract provides a nice flavor addition to Stout’s, Porters, Kolsch or Wheat beers. Try 3 – 4 oz of Cherry Extract in a Kolsch fermented with the Wyeast German ale yeast 1007 or a wheat beer fermented with Wyeast Bavarian Wheat yeast 3056. Pairing with vanilla will enhance the perception of the cherry flavor in the beverage.
For wine making, add Cherry extract to ''bottle ready'' wine 1 week or so prior to bottling, stir gently and allow the wine to marry to the extract for 7 days.
Fruit extracts can accentuate the flavors of fruit already introduced during prior fermentation operations, raising the intensity of the flavors and aromas. If a beer fermented with Cherries needs a little extra oomph, add small amounts of Cherry Extract to the beer until the correct flavor profile is reached.
Flavor Extracts offer ease and convenience for adding fruit flavors to beer, wine, mead or cider. Flavor extracts can be added prior to packaging. Gently stir the extract into the beverage without introducing oxygen, take a sample and taste. If enough fruit flavor is present, bottle or keg the beverage. If not, add in additional ounce(s), stir and repeat the process to achieve the desired flavor and aroma intensity. Each extract bottle label provides recommended dosing amounts as guidance.