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{| class="wikitable sortable"
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! Fruit !! Juice !! Concentrate !! Purée !! Whole !! Contact Time * !! Notes
|-
| Tart Cherry || || || || 1-2 lbs/gal || 6-8 weeks || Leave pits in if possible.
| Raisin || || || || || ||
|}
:<nowiki>*</nowiki> Contact time is for mixed fermentations with [[Brettanomyces]]. Kettle sours or otherwise pasteurized sours can have a much shorter contact time (generally 1-2 weeks).
==See Also==