Stout and adding Fruit

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itry

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I have attempted to make Cherry Stout before. I did the first fermentation then racked off in to a new container with Cherry concentrate(from cocktails) when it came round to drinking it didnt have any cherry flavour at all. more marmite. I love marmite so it was acctually really good. and i tried again with letting it sit on fresh cherrys again, again marmite. Is it that the secondary ferment is killing the taste?
 

Slid

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I have attempted to make Cherry Stout before. I did the first fermentation then racked off in to a new container with Cherry concentrate(from cocktails) when it came round to drinking it didnt have any cherry flavour at all. more marmite. I love marmite so it was acctually really good. and i tried again with letting it sit on fresh cherrys again, again marmite. Is it that the secondary ferment is killing the taste?
No it is not so much the secondary ferment as the dark malts, I suggest. Plus, the flavours do fade over time and anything other than Morello Cherry will be long gone at the 3 months or so that a stout benefits from.

As far as fruit to stout goes, this is the fag end of elderberry season and there used to be a user on here Grays Alchemy, who made an Elderberry velvet stout for the festive season. Lots of tannin in elderberries, so it sort of fits with a stout.
 

itry

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Thanks for the advise. I was trying to make black forrest stout. Ill have a rethink then. I also made vanilla stout from the same batch(before the cherrys were added) and wow!! Thats going to be an annual thing. It came out amazing!
 

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Thanks for the advise. I was trying to make black forrest stout. Ill have a rethink then. I also made vanilla stout from the same batch(before the cherrys were added) and wow!! Thats going to be an annual thing. It came out amazing!
Vanilla in a dark beer is fairly popular, so it should work well.

Only time I tried it was along the lines of the GH Vanilla Bourbon Stout pitched 14 Oct 2017. There may still be a bottle somewhere in the garage, but however long ago I last tried one, the "whoooosh" from the whisky still just killed it.
 

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I have used the frozen mixed winter berry mix from Aldi just rack the beer onto the fruit after the first high fermentation has slowed ( a bag would be ideal to help and remove all the fine bits as they break down. From memory I think I used 3 kilo's and left in for 5 to 7 days then crashed for 2 or so days
 
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