Shmohel

Recipes 

Hi, this is my first post here.

I was thinking of making a porter, flavored with some raspberries. I have never brewed with fruit, any suggestions? Looking through some recipes, it says to put it in during the seconday fermentation. What about if you add them during the boil?

And ideas/suggestions would be appreciated.

awillis

Recipes 

If my memory serves me correctly you may add frozen or fresh rasberries toward the end of the boil. If frozen fruit is used dont worry about crushing the fruit for the freezing process has already accomplished this for you. If fresh fruit is used give'em a wack to break the skin but withhold the integrity of the fuit. Also, I read were you should not boil the fruit because you may set the protein known as pectin which I believe causes cloudiness in the final product. For a 5 gallon batch I would recommend 3-4 lbs. of frozen berries. Good luck sounds delicous and I'm sure the more experienced members could offer you a more clear idea.

SwAMi75

Recipes 

I'm about to do my first fruit beer. Actually, the base beer is done (see sig). I plan to add the apricot to secondary (3lbs of puree). The reason I didn't add to the boil is for the reason awillis listed above....pectin release. Second, putting it through the primary will pretty much ferment it all away, doing away with most of the flavor, and making it finish out dry.

I think you'll retain more sweetness and flavor by doing it in secondary. Basically, think of the difference between sweet and dry wine. There's nothing wrong with having it finish dry, if that's what you want.

This is what I've gathered on the subject, but it's all just theory at this point. I'll know in a few weeks.

__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long

SwAMi75

Recipes 

Oh, and welcome to the forum, and best of luck!

__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long

Shmohel

Recipes 

Thanks awillis and Sam75. I am going to begin brewing tomorrow, I think I will put it into the secondary as suggested, will keep you posted how it comes out.

I look forward to poking around the forums, thanks for the welcome.

Toilet Rocker

Recipes 

Glad this topic found a new life. What about sanitizing the fruit? I read about soaking it in vodka/everclear, draining, then adding. Thoughts on sanitation? I'm about to brew a cheery wheat.

awillis

Recipes 

I havent heard of such. Do you wash off the alcohol with water? Will the alcohol burn off if you add the fruit to the boil?

Sir Sudster

Recipes 

I made a peach honey wheat once and it turned out great.

I pasteurized both the honey and the peaches then added them both to the secondary. I heated the fruit to 180F in a large sauce pan .
I put the covered sauce pan in a 180F oven for 2.5 hours.
I then cooled it in an ice bath and dumped it in the secondary.

My .02

SwAMi75

Recipes 

I think Sudster's advice is good, esp. if you're using fresh fruit.

I'm going to use a pre-packaged puree, which is supposed to come sanitized. You can't go wrong with pastuerizing the fresh stuff.

__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long

awillis

Recipes 

I dont mean to ask to many dumb questions so bare with me. What if the fruit are organic should they be pasterized as well? Sorry, TIA.