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Home Brew Forums > Home Brewing Beer > General Techniques > Where to put the real fruit? (not extract)
View Poll Results: Where to put fruit puree?
Begin Boil 0 0%
End boil 3 3.90%
Primary 6 7.79%
Secondary 68 88.31%
Voters: 77. You may not vote on this poll

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Old 03-14-2009, 04:08 AM   #1
mciaio
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Default Where to put the real fruit? (not extract)

Begining boil? End of boil? Primary? Secondary?

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Old 03-14-2009, 04:11 AM   #2
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Puree, secondary.

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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Old 03-14-2009, 04:13 AM   #3
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secondary. puree or frozen

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Old 03-14-2009, 04:32 AM   #4
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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.

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Old 03-14-2009, 04:32 AM   #5
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Why? What happens in primary? Does it convert the sweet fruit flavor to alcohol?

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Old 03-14-2009, 05:18 AM   #6
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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.

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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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Old 03-14-2009, 01:53 PM   #7
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Quote:
Originally Posted by Coastarine View Post
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.
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Old 03-14-2009, 02:18 PM   #8
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Secondary for beers, but I do all my meads with fruit in the primary.

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Old 03-14-2009, 04:00 PM   #9
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Secondary is what my research has shown... with an additional rack afterwards to a 3rd fermenter for a week.

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Old 03-14-2009, 04:11 PM   #10
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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).

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