Based on Reddit recipe

• Honey: 500g Colruyt “honing” (100% bloemenhoning).
• Cherries: 1kg (Colruyt, frozen)
• Yeast: QA23: 2.5g
• VitaFerm Ultra F3: 3g
• Pectinase: 2.9g
• Bentonite: 3.5g
• H2O: added as much as to get to approx 4L

All of the above in primary.

Log:

January 23 2023

Starting gravity measured @ 1.050 (but fruit…) Calculated gravity 1.054 Potential 7.4% (but total volume is not exactly sure)

January 26 2023

Fermentation halted, SG measured 1.000, so ABV 6.5% - 7.1%, depending on fermented fruit sugar content.

Slight sulfuric smell.

February 16 2023

Most fruit has set to the bottom, time to rack and stabilize. I plan a back sweetening round on February 18.

SG 0.990 ± 0.01 (ABV 6.5% - 9.1%, including uncertainty on the cherry sugar. Most probably around 7.7%)

Racked with:

• 8 grams of Isinglass (should’ve been 4g, but forgot to shake the bottle)
• 0.4g of potassium sorbate
• 0.4g of potassium metabisulphite

February 24 2023

Backsweetened with approx. 110g of Cuban coffee honey and 70g of acacia honey.

Volume est 3100mL

March 12 2023

A week ago, started having signs of an infection. Dumped. Tasted like sweet cherry vinegar. 😢