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Old 05-24-2009, 07:56 PM   #21
Absolut_Ninja
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I just picked about a pound of Mulberries from my tree; goin in a blonde. Is a thirduary (props!) recommended? This is my first attempt at fruit.

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Old 05-24-2009, 10:46 PM   #22
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Isn't the reason for pasteurizing to kill the wild yeasts on the fruit that would cause off flavors? Not to kill bacteria?

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Old 05-25-2009, 12:53 PM   #23
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We juiced a flat of blueberries and added them to the boil at flame out and let sit for 15 mins or so.

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Old 05-25-2009, 07:17 PM   #24
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I've always pasteurized. I won't say it's necessary but I have not found it to be obviously detrimental. Check my recipe and others for discussions. Boiling fruit is not advised but I have not run into issues described above when I've limited temps to 160F.

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Old 05-25-2009, 07:36 PM   #25
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Fruit is for wine & meads. Just say no to fruit in your beer...

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Old 06-01-2009, 12:37 PM   #26
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Hey guys, I racked to a third this weekend and tasted; pretty tart. I prob can't change that now, but what can you put in there to sweeten it up w/o starting another fermentation? I remember seeing it on another thread but can't find it again. Thanks.

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Old 06-19-2011, 02:23 PM   #27
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@ Absolut Ninja

Pretty sure Splenda isn't fermentable :P

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Old 06-19-2011, 03:13 PM   #28
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Quote:
Originally Posted by DubbelDach View Post
Add your fruit to 2ndary and rack the beer on top. Already alcohol in the beer, so it will kill germs. Heating drives off flavor and aromatics.

Do crush and freeze your fruit first though. It breaks down the cell membranes and lets more flavor out.

I'm a big beer fruiter. PM with any specific ???s.
The alcohol in the beer won't kill any wild yeasts such as. If you're drinking the beer young, this shouldn't be a problem. If you're doing any aging at all, you might want to be wary.
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Old 06-19-2011, 03:19 PM   #29
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Quote:
Originally Posted by sundowner View Post
Fruit is for wine & meads. Just say no to fruit in your beer...
That's right. Beer is only for flowers (hops).
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Old 06-19-2011, 05:13 PM   #30
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Quote:
Originally Posted by Absolut_Ninja View Post
Hey guys, I racked to a third this weekend and tasted; pretty tart. I prob can't change that now, but what can you put in there to sweeten it up w/o starting another fermentation? I remember seeing it on another thread but can't find it again. Thanks.
I realize this won't help at this point, but whenever I brew something that will be getting fruit added in secondary, I take steps to insure primary fermentation ends high (i.e. a shorter mash with a higher temp) because the fruit dries the bejesus out of it.
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