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Old 10-13-2009, 05:48 PM   #1
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Default Jam vs Fresh Fruit

Hello all,

I'm New here. Have made 3 batches of beer prior to my next project batch.

I am planning a peach blonde. I have Peach jam bought at a local farm stand which lists as ingredents just peaches and sugar. I have read post on this forum which say boiling or pasturizing fruit will lead to pectin haze. If I put this jam in the secondary will it still cause pectin haze?

Thanks in advance,

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Old 10-13-2009, 09:11 PM   #2
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It certainly will. That said, do you care? If you do add a bit of pectic snzyme from the homebrew store, it will clear it right up. I have used raspberry jam in a stout with good luck, it lends a bit more of a cooked fruit character that goes well with a dark beer, I would opt for fresh in a pale beer personally.


Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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