Where to put the real fruit? (not extract)

mciaio · 03-14-2009, 03:08 AM

Begining boil? End of boil? Primary? Secondary?

**Coastarine** · 03-14-2009, 03:11 AM

Puree, secondary.

nitrousjunkie · 03-14-2009, 03:13 AM

secondary. puree or frozen

HairyDogBrewing · 03-14-2009, 03:32 AM

First choice is secondary, but remember you're adding fermentables.
So you want to have some active yeast to do the work.

Boiling fruit will cause pectin haze.
I pastuerize at 180F for 10 minutes and hope that the alcohol and CO2 will kill any remaining nasties.

mciaio · 03-14-2009, 03:32 AM

Why? What happens in primary? Does it convert the sweet fruit flavor to alcohol?

**Coastarine** · 03-14-2009, 04:18 AM

Yes, but that happens in secondary too. I add to secondary because all of the CO2 bubbling out of the beer in the primary might carry off some of the fruit flavors and aromas. It might not be noticeable, but that's what I do.

mciaio · 03-14-2009, 12:53 PM

Quote:

Originally Posted by Coastarine

Yes, but that happens in secondary too. I add to secondary because all of the CO2 bubbling out of the beer in the primary might carry off some of the fruit flavors and aromas. It might not be noticeable, but that's what I do.

Now that makes sense to me.

MacGregorBrewer · 03-14-2009, 01:18 PM

Secondary for beers, but I do all my meads with fruit in the primary.

**fastricky** · 03-14-2009, 03:00 PM

Secondary is what my research has shown... with an additional rack afterwards to a 3rd fermenter for a week.

**Cpt_Kirks** · 03-14-2009, 03:11 PM

Crash cool, rack to secondary on top of fruit pulp or puree, keep it very cool (cold) to prevent, or at least reduce, secondary fermentation (fermented fruit = wine flavor).