6 lbs of Sweet Cherry Pur\u00e9e<\/li>\n<\/ul>\nI priced out cherries at a local grocery store vs. Morebeer and decided to go with the Morebeer puree. The price was about the same, but it pushed me into the price point for free shipping! I was exceptionally bummed when my shipment arrived to see that the cherry puree I received was sweet! There’s no indication of sweet or sour on their website. I shouldn’t have assumed it would be sour cherries. But whatever. I wouldn’t let that hold me back. So, I’ll brew a sweet cherry beer instead of sour, oh well.<\/p>\n
Using my favorite no-chill method of letting the hot wort sit on the stove overnight to cool, I brewed on 9\/14 and pitched the rehydrated yeast, cherry puree, and pectic enzyme on 9\/15. Instead of fermenting in the plastic carboy, I decided to use the bucket for the primary fermentation. Me likey likey! No funnel necessary, no accidental spillage, and plenty of opportunity for the poor-man’s aeration (i.e. a sloppy pour followed by rocking the fermenter). In my customary casual brewing manner, I failed to take a gravity reading. I reconcile this habitual oversight in the comfort that ancient brewers didn’t have hydrometers.<\/p>\n
After 24 hours of fermentation, there was some pretty intense action in the airlock:<\/p>\n
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