jharres
Well-Known Member
I am making a small batch (2 gallons) of Cherry Chocolate Porter. I used chocolate malt for the chocolate flavor but am still undecided on the cherry flavoring. What I'm wondering now is what the recommended route is for the cherry flavor. Should I rack onto a pound or two of fresh cherries, use frozen fruit or use an extract? I've done some searching on the site, but was unable to find any comparisons or really any conclusive advice.
What say ye?
Regards,
Jacob
What say ye?
Regards,
Jacob