Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Techniques > Puree vs. Juice?

Reply
 
LinkBack Thread Tools
Old 07-09-2008, 01:49 PM   #1
jrhammonds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Oneonta, New York
Posts: 99
Liked 1 Times on 1 Posts
Likes Given: 1

Default Puree vs. Juice?

I am making some fruit wheat ales this summer; I have both a blender and a juicer, and was wondering: What are the pros and cons of both purees and juices? I want to use fresh fruit (e.g., blood orange and peach); I am pasteurizing them, but am wondering which method would be more advantageous. For instance, should I juice the peaches and add the juice (along with the discarded peach flesh) to the secondary? Or blend them and dump in the homemade puree? Won't the yeast eat/ferment the sugar with both methods?
I can understand the differences in commercial purees and juices--but with homemade fruit, will it matter? Any suggestions/insight will help, Thanks!

__________________

Primary 1: Foreign Extra Stout
Secondary: Summer 08 Cider
Bottled: Imperial Red Rye Ale, Bourbon Oak Strong Ale

jrhammonds is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2008, 11:02 PM   #2
Donasay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston
Posts: 1,581
Liked 6 Times on 6 Posts

Default

Isn't the idea of the juicer to separate the pulp from the juice, if you are going to juice them and then throw the pulp in anyway, isn't that the same as just using the blender.

__________________

No matter how rich you are, you can still only drink 16 or 17 liters of beer a day.

Quote:
Originally Posted by quixotic View Post
The true definition of an addiction: not stopping even when a dog is having his way with you.:D
http://www.solutionsinmetal.com/
Donasay is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2008, 11:14 PM   #3
BarleyWater
Feedback Score: 0 reviews
 
BarleyWater's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,211
Liked 20 Times on 16 Posts
Likes Given: 1

Default

The flavor is going to some from the leftover stuff, so I would put all the fruit in there. Just blend it up, but don't forget that fruit is covered in wild yeast and bacteria.

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com
BarleyWater 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
Oregon Puree Firstnten Wine Making Forum 13 05-04-2009 12:35 PM
Frozen grape juice n 100% blueberry juice? Help? fairlady Wine Making Forum 0 10-10-2007 04:14 AM
Cherry Puree kingzog Extract Brewing 6 07-11-2007 02:50 AM
Cherry Puree 808beer Extract Brewing 4 09-04-2006 08:14 PM
Siphoning off puree DesertBrew General Techniques 11 05-15-2006 10:24 PM