Originally Posted by RogueRyan17
i've got a ginger apple hefeweizen in secondary right now, if it comes out good, i can post the recipe. I used whole apples for my batch, froze them to break the cell walls, pasteurized in water, and then did a quick blend so they were in about nickel sized chunks.
Yes - I'm reviving an ancient thread... Anyone know the benefit of this "freezing to break the cell walls" technique? Is this supposed to release more flavor? I kinda can't imagine that the flavor itself is in the cells of the fruit, but I dunno...