Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Using Fresh Fruit

Reply
 
LinkBack Thread Tools
Old 08-03-2012, 06:23 PM   #11
tator2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Savage, MN
Posts: 96
Likes Given: 4

Default

My fruit ended up completely white, after transferring to a keg I also added 3 oz extract to calm the tartiness down a bit, and adds a little color.

__________________
tator2k is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 06:51 PM   #12
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 280 Times on 241 Posts
Likes Given: 18

Default

I wonder if there is any benefit to macerating the fruit with sugar for a day (and then freezing it) before using it.

I imagine this would be better than simply tossing in fresh, sliced strawberries.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 06:55 PM   #13
ArcLight
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Millburn, NJ
Posts: 940
Liked 42 Times on 37 Posts
Likes Given: 48

Default

>>So I'm trying my first "fruit flavored" summer beer. I made a nice pale ale and am planning on adding about 2# of fresh raspberries. I'm wondering if there is a common practice for adding fresh fruit to beer. I'm considering blanching them for a couple of minutes first. I'm also tempted to just throw them in raw... any suggestions?


I used canned (pasturized) raspberries, and the beer tasted and smelled like ... raspberries.

__________________
ArcLight is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 07:02 PM   #14
Beer_me_plz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shreveport, Louisiana
Posts: 164
Liked 17 Times on 14 Posts

Default

Quote:
Originally Posted by bobbrews
I wonder if there is any benefit to macerating the fruit with sugar for a day (and then freezing it) before using it.

I imagine this would be better than simply tossing in fresh, sliced strawberries.
You could but depending on how much sugar you use it might take away from the style of beer you are making. Plus, That sugar will begin fermenting again so I would use as little as possible. That sounds like a great idea for wine though!
__________________
Beer_me_plz is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 07:04 PM   #15
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 280 Times on 241 Posts
Likes Given: 18

Default

Who knows, for a dry IIPA with some peach character, maybe it would be genius to mix the sugar addition of the grist with the fruit and pitch it later in fermentation.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 07:31 PM   #16
Beer_me_plz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shreveport, Louisiana
Posts: 164
Liked 17 Times on 14 Posts

Default

Quote:
Originally Posted by bobbrews
Who knows, for a dry IIPA with some peach character, maybe it would be genius to mix the sugar addition of the grist with the fruit and pitch it later in fermentation.
That's not a bad idea. It should give you a good healthy fermentation as well. I'd still use campden and pectic enzyme. Along with freezing the fruit of course.
__________________
Beer_me_plz is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2012, 01:34 AM   #17
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 223
Liked 4 Times on 3 Posts

Default

am adding cherries to a belgian golden ale abv about 9.5% have fermented now for 2 weeks.
should I place the cherries in a secondary rack the golden ale onto them and ferment another week and then transfer to glass (tertiary?) for aging? or add the cherries into the primary fermenter let it do it's thing and then transfer to secondary?

also what about washing with vodka to kill the bacteria and yeast? pour off the vodka and keep for other uses. this would also bump the abv up a little which is where I want it closer to 10

__________________
UnderThePorchBrewing is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2012, 01:38 AM   #18
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 233 Times on 200 Posts
Likes Given: 2

Default

Quote:
Originally Posted by UnderThePorchBrewing View Post
am adding cherries to a belgian golden ale abv about 9.5% have fermented now for 2 weeks.
should I place the cherries in a secondary rack the golden ale onto them and ferment another week and then transfer to glass (tertiary?) for aging? or add the cherries into the primary fermenter let it do it's thing and then transfer to secondary?

also what about washing with vodka to kill the bacteria and yeast? pour off the vodka and keep for other uses. this would also bump the abv up a little which is where I want it closer to 10
Put the cherries in a 5 gal carboy and rack on top of it. Let it sit for a month or two, then rack to tertiary to clear.
__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2012, 01:57 AM   #19
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 223
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by usfmikeb View Post
Put the cherries in a 5 gal carboy and rack on top of it. Let it sit for a month or two, then rack to tertiary to clear.
thanks, this is what I thought but didn't know the time to keep in secondary. a month or so. OK. looking at it being a Christmas beer so this works well.
__________________
UnderThePorchBrewing is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2012, 02:02 AM   #20
Beer_me_plz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shreveport, Louisiana
Posts: 164
Liked 17 Times on 14 Posts

Default

Quote:
Originally Posted by UnderThePorchBrewing
am adding cherries to a belgian golden ale abv about 9.5% have fermented now for 2 weeks.
should I place the cherries in a secondary rack the golden ale onto them and ferment another week and then transfer to glass (tertiary?) for aging? or add the cherries into the primary fermenter let it do it's thing and then transfer to secondary?

also what about washing with vodka to kill the bacteria and yeast? pour off the vodka and keep for other uses. this would also bump the abv up a little which is where I want it closer to 10
I'd freeze them over night in a ziplock baggie and then pull them out to thaw pour a little vodka and pectic enzyme on top. mash them really well once thawed dump the whole thing into secondary and rack on top. it should settle out fine in secondary with the pectic enzyme. Vodka doesn't extract the flavor from berries very well make sure you crush them to get the juices out. Also in a five gallon batch the affect on your ABV won't be noticeable. Sounds good though!
__________________
Beer_me_plz 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
Making a Fruit Beer Without any additional Fermentation from the Fruit?? (Campden?) fastricky General Techniques 29 09-05-2012 11:50 PM
Frozen fruit or fresh fruit? Millsteg General Techniques 8 11-09-2011 08:49 PM
Best way to add fresh fruit? (Saskatoon berry) cordogg42 General Techniques 4 07-21-2011 08:17 PM
adding FRESH fruit? biertag General Techniques 5 06-14-2009 07:24 AM
Cleaning Fresh Fruit UselessBrewing General Techniques 4 02-08-2008 10:34 PM