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Old 01-24-2007, 12:32 AM   #1
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Default Fruit preparation

I'm planning on making my blueberry melomel tonight. How do I prepare the fruit? I have 6 pounds of organic wild blueberries. Do I crush them, blend them, boil them, or just leave them be?

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Old 01-24-2007, 12:36 AM   #2
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Brewed a fantastic raspberry ale in Nov... add a little water and heat the berries to 150F for at least 15 minutes to pasteurize... Freezing them and then doing this, will break the cell structure and allow the juices to flow into your brew more readily. SOUNDS GREAT!

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Old 01-24-2007, 12:40 AM   #3
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When doing a melomel, I'd think you would be lees worried about pectin haze, since it sits for so long, and you can deal with that, and more concerned about sterilizing the berries, since it sits so long, and you need to be sure it will be safe sanitation-wise.
That's just conjecture on my part though, never done one myself.

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Old 01-24-2007, 12:52 AM   #4
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for my last fruit beer, I used raspberries and steamed them for 10 minutes. Any juice that came out of them, during that process, I just boiled for a few minutes and added it all to the fermenter.

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Old 01-24-2007, 01:02 AM   #5
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I like to freeze the fruit. It ruptures the fruit and the juice just flows.

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Old 01-24-2007, 01:29 AM   #6
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Quote:
Originally Posted by Brewpastor
I like to freeze the fruit. It ruptures the fruit and the juice just flows.
I bought them frozen. I have them simmering in the water right now. I'm going to simmer for a half hour or so before adding the honey and cooling.
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Old 01-24-2007, 02:40 AM   #7
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I was a winemaker before making beer, and I never boiled fruit. I believe it sets the pectin (think blueberry jam). I always freeze my fruit, as the BP said. After thawing them, I have poured very hot over them and added campden tablets (1 per gallon). Added all the other ingredients except yeast and then 12-24 hours later, added the yeast. The campden kills on the wild yeasts and bacteria, while still allowing wine yeast (which has a tolerance to sulfites) to do it's work.

In your melomel, add pectic enzyme and you're all set. Your biggest problem with the melomel after boiling the fruit is going to be a pectin haze, and the pectic enzyme will help with that.

It sounds really good!

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Old 01-24-2007, 02:45 AM   #8
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Hey Yooper, did you get my Oatmeal Stout recipe that I posted on the other thread??

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Old 01-24-2007, 02:52 AM   #9
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I did, thanks! I love a good stout (wolf gave me one of his) and I copied that recipe into my files. I'm not sure when I'll make it- but I will definitely make it. Thanks!

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Old 01-24-2007, 04:01 AM   #10
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Lorena,
What do you use for your fermenter when you make wine from whole fruit? I was told not to use any buckets that I made beer in. Do you have separate buckets for beer and wine?

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