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Old 03-05-2012, 01:25 PM   #1
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Default Adding Blueberries to fermenter

Hey all, I have a wheat beer in the fermenter, and the plan was to add a few pounds of blueberries to it after about a week.

I'm starting to second guess this idea because a friend just tried his strawberry blonde that he made by putting strawberry in the fermenter and he says it tastes like rotten boones farm.


Does anyone have experience adding blueberries directly to the fermenting bucket? The plan was to keep them in a week, then transfer the beer to a better bottle to sit for a few days then bottle.

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Old 03-05-2012, 02:06 PM   #2
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I hope you get some good suggestions because I've been thinking about the same thing.

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Old 03-05-2012, 02:10 PM   #3
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Yes, freeze them first because it helps break down the cell walls. Add them after primary fermentation is complete and I'd do a minimum of 1 pound per gallon.

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Old 03-05-2012, 02:13 PM   #4
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You need to crush your fruit into puree, boil them in a bit of water to sanatize, cool down the puree/water mix to about 70F, put the fruit/water mixture into a secondary fermenter, and rack your wort on top of the puree mix. You'll then need to let that sit for an additional 2-3 weeks to ferment the sugars in the fruit, then proceed with bottling/kegging as normal.

Two pounds of fruit is going to be REAL subtle in a 5 gallon batch. The rule ot thumb if you really want the fruit to show up in the beer is about SIX POUNDS per 5 gallons.

Let me know if you have any more questions.

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Old 03-06-2012, 07:03 PM   #5
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Thanks for the great info!

I may go get more blueberry, that's good to know. Would you recommend the boiling even if the fruit I'm using is the frozen Dole blueberries?

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Old 03-06-2012, 07:47 PM   #6
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Whatever you do, don't heat the blueberries. Years ago I tried to make a blueberry mead. I made the mistake of adding several pounds of crushed blueberries to my honey wort that was way too hot. I ended up with a smooth gelatinized blueberry concoction that had the mouthfeel of a spicy jellied blueberry loogey.

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Old 03-06-2012, 08:47 PM   #7
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OK, I was thinking of doing this, too...and now I'm confused. One person says freeze the blueberries, one person says boil them, and one person says whatever you do don't heat the things....

Um...is it possible there is no inconsistency and I'm just reading it wrong? Or is it that people have different approaches?

I was thinking boiling made sense (then cooling before adding to secondary, then racking on top of it).

Help?

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Old 03-06-2012, 08:58 PM   #8
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Freeze them.
Thaw them.
Puree them.
Boil them.
Cool them.
Rack on top of them.
That is what i've gotten from trolling HBT! And ALWAYS remember to rdwhahb!

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Old 03-06-2012, 09:16 PM   #9
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when i made my blueberry wit i froze ther berries, thawed, pressed, threw into secondary(actuallyracked onto em) turned out fine. Freezing should do just fine as fare as making all sanitary. If you have a foodsaver type system these work awesome. make bags a bit longer than needed(6" or so) put berries in vacuum till berries are just starting to be pressed, then freeze. when you pull outa freezer, thaw then take a rolling pin to the bag.

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Old 03-06-2012, 09:17 PM   #10
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Blueberries are very high in pectin and fairly high in acid. When heated, acid and pectin will start to interact and cause jelling. I used fresh blueberries, skins and all and crushed them by hand before pitching into my wort. I used way too many blueberries and I think that may have contributed to the end result. Pectic enzyme could be used to counteract this result as well as prevent pectic haze.

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