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Old 02-09-2010, 10:11 PM   #1
GRHunter
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Default Fruit question
After reading all the recent threads it looks like a secondary carboy is the place to add fresh fruit. That makes sense. But with the addition of all that fruit/sugar there will have to be some additional fermentation. So won't the yeast be all used up? I mean, what's left to do the carbonizing of the bottled beer?
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Old 02-10-2010, 02:54 AM   #2
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If you put fruit in the secondary, you will get a second fermentation.

What happens is you rack the beer off the yeast cake in the primary. So in the secondary, all the live yeast are in suspension. These yeast attack the fruit, cause a second round of fermentation and you'll get a second, smaller, yeast cake on the bottom o the secondary.

The yeast don't get "used up". You grow new ones.
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Old 02-10-2010, 12:07 PM   #3
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So as long as I keep adding sugar the yeast will continue to do their thing indefinitely? That's kind of amazing.
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Old 02-10-2010, 12:12 PM   #4
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Quote:
Originally Posted by GRHunter View Post
So as long as I keep adding sugar the yeast will continue to do their thing indefinitely? That's kind of amazing.
Well, not indefinitely. All yeast strains have an alcohol tolerance level. At some point, they'll die of alcohol poisoning and won't be able to ferment additional sugars. For most ale yeast strains, that would be around 9-12% ABV.
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Old 02-10-2010, 01:50 PM   #5
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I guess that's the noob in me. I am still having a hard time conceptualizing yeast as a living organism. I need to stop thinking of yeast as a packaged dry ingredient I toss in the bucket. Instead, I need to start thinking of it like those little sea monkeys I had as a kid that came in a similar package. You threw them in some warm water and soon you had a whole glass full of them swimming around.
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