Originally Posted by eschatz
Did you use fresh fruit or frozen? How much fruit did you add for 1 gal of beer? A hopsack or cheesecloth will be your friend. Just make sure not to add oxygen to the beer by splashing or making bubbles.
I used Oregon canned fruit (whole) that i mashed with a potato masher - so it is still mostly chunky. The beer is already clearing with the exception of the nice layer of fruit floating. I used 1 - 16 oz (1 lb.) can per gallon. I am anxious to sample - hope not to "winey". But that is why i did one gallon experiments.
The base beer is a cream ale with an OG of 1.046. Gravity at transfer to secondary was 1.010. The other 3 gallons that were plain were just bottled last night at a FG of 1.008. I will be using the cooper carbonation drops for bottling. I am guessing the pound of fruit (with syrup) added 0.010 to the original gravity points (just a guess though)
edit: I am not planning on transfer to a tertiary - If I try either of these fruits in a full 5 gal batch - then I probably would. The beer is rather clear already, so hopefully by using a hop sack recommended above (thanks), i can keep it relatively clear.