*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Sanitizing blackberries for secondary
Reply
 
LinkBack Thread Tools
Old 04-04-2008, 05:02 PM   #1
Caine
Feedback Score: 0 reviews
 
Caine's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Colorado
Posts: 30
Default Sanitizing blackberries for secondary

I have a wheat beer on deck that I am considering combining with some of our blackberry stores in the freezer. I'm wondering what the preferred/best method of sanitizing these are when I put them in the secondary fermenter. They have plenty of seeds and the like, so there is a de-seeding issue as well. I could run them through a strainer as we do for canning jams and such, but again, I'm not sure how to get the resultant berry pulp/juice into a condition that is clean enough to mix into the secondary.

Anyone have suggestions?

__________________
Caine is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 05:09 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,193
Liked 4505 Times on 3276 Posts
Likes Given: 883

Default

I know some people have brought the fruit up to 170 degrees or so to sanitize it. I don't make fruit beers, but I make alot of wine. What I would do is buy some campden tablets, and dissolve one in a cup of boiling water and pour that over the fruit (and I'd put the fruit in a mesh bag, to contain some of the pulp and fruit) and let sit for 12 hours, then put that into the fermenter and rack the beer onto it.

Whichever you decide, don't boil the fruit. You'll set the pectin (think jelly!) and have a pectin haze like crazy.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 06:20 PM   #3
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 12 Times on 11 Posts
Likes Given: 2

Default

I'd suggest saving the blackberries for jam. Track down some blackberry extract instead and add 2 oz. for every five gallons during secondary fermentation.

__________________
Glibbidy is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 06:36 PM   #4
scottfro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Vancouver, BC
Posts: 258
Default

we used blackberries we picked and stored in the freezer in a beer and it worked out great. we went straight from the freezer into the secondary and had no infection problems. i imagine there is some risk involved here, but we felt that the alcohol of the beer plus the freezing of the blackberries was enough security for us. dealing with a potential pectin haze when trying to pasteurize the berries seemed like too much trouble.

__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network
scottfro is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 06:48 PM   #5
XxonValdez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 59
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Wash the berries thoroughly first as any bacterial contaminants will be on the outside of fruit, then puree/mash/whatever you like, then cook the the resulting fruit pulp at 120-170 in oven before addition and you should be fine, the tablets are also an interesting idea posted above...



go for the berries too, I always "try" to go natural over extract when i can

__________________

Last edited by XxonValdez; 04-04-2008 at 06:50 PM.
XxonValdez is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 09:04 PM   #6
Aclay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Kalamazoo, MI
Posts: 98
Liked 2 Times on 2 Posts

Default

Papazian sugguests adding the berries after flame out. That way they are stanitized and you don't set the pectin in the fruit. That would be what I would do.

__________________
Aclay is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2008, 09:10 PM   #7
Wild Sab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Southern NJ
Posts: 9
Default

Any thoughts on that vegitable wash stuff. A restaurant I worked for used it to wash lettuce and stuff like that. You would soak the fruit/vegitable in the solution then rinse them in a sanitized colender. Something like that might work.
Edit: After thinking about it, its a good possibility that stuff is a gimmick to make money. It could either do nothing or could contribute to off-flavors and worst case scenerio be a possible contaminate

__________________

Last edited by Wild Sab; 04-04-2008 at 09:12 PM.
Wild Sab is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2008, 06:44 PM   #8
Jamo99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: It's Always Sunny
Posts: 465
Liked 2 Times on 2 Posts

Default

+1 on washing, mashing/puree-ing, pasteurizing at 170F. I've done it with raspberries with much success.

__________________
Jamo99 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2008, 07:41 PM   #9
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Wade E's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Middlebury, Ct.
Posts: 881
Liked 4 Times on 4 Posts

Default

If you will still be fermenting when you add the blackberries then i would not use the campden tablets as that might stall an ongoing fermentation or prevent your primer from carbing in bottles.

__________________
Wade E is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2008, 08:11 PM   #10
SteveM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Philadelphia area
Posts: 1,565
Liked 9 Times on 9 Posts
Likes Given: 90

Default

Check my recipe for fruit ales - there's a bit of information about sanitizing fruit and the relative merits of using extracts rather than real fruit.

__________________
SteveM is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding Blackberries to Secondary HossTheGreat Beginners Beer Brewing Forum 7 08-31-2009 07:42 PM
Sanitizing, Clearing, Primary/Secondary Schedule for Strawberry/Peach Wine jkpq45 Wine Making Forum 5 06-22-2009 07:53 PM
Sanitizing fruit additions for secondary question Waboom!! Mead Forum 4 08-13-2008 09:08 AM
Blackberries... LOTS of BLACKBERRIES!!! Damonic Recipes/Ingredients 2 06-15-2008 01:38 PM
sanitizing ingredients for secondary Jared Beginners Beer Brewing Forum 5 10-12-2007 04:17 PM