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-   -   Adding fruit to Apfelwein (http://www.homebrewtalk.com/f14/adding-fruit-apfelwein-108021/)

PavlovsCat 03-11-2009 12:31 AM

Adding fruit to Apfelwein
 
I read a lot of posts about people adding fruit to their apfelwein.

1. When should the addition take place?
2. What form? puree?, fresh fruit?
3. Does the addition need to be boiled or prepared?

Second topic: Does anyone add clarifier to apfelwein?

PintOfBitter 03-11-2009 12:35 AM

you could really answer either way to all of those questions, but the "best" way would be crushed (not pureed) fruit after primary fermentation either unheated or just pasteurized. Puree will leave lots of haze.

This is based on my melomel brewing experience - others may disagree.

MaynardX 03-11-2009 08:51 PM

Quote:

Originally Posted by brew-skies (Post 1189162)
I read a lot of posts about people adding fruit to their apfelwein.

1. When should the addition take place?
2. What form? puree?, fresh fruit?
3. Does the addition need to be boiled or prepared?

Second topic: Does anyone add clarifier to apfelwein?

I don't have any experience adding fruit for your first 3 questions, but I just made my first batch of Apfelwein and, a week after fermentation stopped, it settled out crystal clear without any clarifier. I think it would depend on what kind of yeast you use.

If your wondering, followed Ed Wort's recipe and used Red Star Montrachet Wine Yeast.

cdanprice 03-12-2009 01:13 PM

Never added fruit or clarifier. Drops out crystal clear on its own.

socalamcor 03-12-2009 02:37 PM

without the added fruit drops clear without any help, if you are to add fruit id recomend using some pectic enzyme. some fruits can be more hazy than others.

Edcculus 03-12-2009 05:30 PM

I'd do this similar to adding fruit to beer. If you have access to good fresh fruit, use that. Otherwise, I've heard the Oregon Puree's are very good. I'd stay away from extract.


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