Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Racking onto fruit
Reply
 
LinkBack Thread Tools
Old 11-16-2009, 08:50 PM   #1
Apollofrost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Penngrove, California
Posts: 38
Default Racking onto fruit

There's a lot of talk about preserving natural sugars. I'm looking to make a hard cherry lemonade and I was wondering if I should kill the yeast before I rack onto the fruit so as to preserve the fruit's natural sugars as much as possible. Or should I just let the yeast ferment it all out and then backsweeten?

__________________
Apollofrost is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2009, 10:08 PM   #2
TipsyDragon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: California
Posts: 2,607
Liked 22 Times on 20 Posts

Default

let the yeast ferment in the primary as normal. when primary fermentation is over rack onto the fruit of choice. dont kill the yeast. just make sure you add some pectic enzyme to the fruit before you put it in the secondary.

__________________
TipsyDragon is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2009, 05:36 AM   #3
trislave3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: East Anglia, UK
Posts: 5
Default

Quote:
Originally Posted by TipsyDragon View Post
let the yeast ferment in the primary as normal. when primary fermentation is over rack onto the fruit of choice. dont kill the yeast. just make sure you add some pectic enzyme to the fruit before you put it in the secondary.
What does the Pectic enzyme do?

Silly Newbie question Thanks for the help
__________________
trislave3 is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2009, 07:07 AM   #4
Apollofrost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Penngrove, California
Posts: 38
Default

It helps break down pectins to get more juice from a pressing and it helps to clarify beverages that contain fruit juices or pulp. Pectins are one of the reasons you don't want to let juices boil, as they become cloudy and harder if not impossible to clear once the heat causes the pectins to set.

__________________
Apollofrost is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fruit/Racking aardvark Mead Forum 4 08-07-2009 02:48 PM
Racking Fruit Beer: Beware of the Fruit Cpt_Kirks Beginners Beer Brewing Forum 3 01-16-2009 07:44 PM
Fruit Racking question par383 General Techniques 1 10-30-2008 05:53 PM
Fruit Racking Tricks? mdf191 Beginners Beer Brewing Forum 4 08-24-2007 06:57 AM
Racking/fruit dilemma!!! Hopsnort Recipes/Ingredients 2 03-09-2006 12:52 AM



Newest Threads

LATEST SPONSOR DEALS