deyoung
Active Member
I'm a relatively new brewer and am currently doing partial mash recipes. My latest batch is a repeat of an earlier hefeweizen that turned out really great. But this time I was planning on adding blueberries in the secondary. I am racking tomorrow so was hoping to get some last minute advice on my chosen approach.
I have experimented with soaking blueberries in water and have noticed that blueberries do not leach much without some "encouragement", i.e. boiling and/or crushing. Even then, blueberries appear to be quite a bit less flavorful than other berries such as raspberries.
I have 8 lbs of blueberries that are currently frozen. My plan is to boil them in a small amount of water and then crush in solution. This would have the added benefit of sterilization. I was then going to add the whole mess into the carboy and rack on top (this is a 5 gallon batch).
I currently expect the secondary fermentation may go on a little longer due to the added sugar, but I'll watch the airlock closely and delay bottling if necessary.
Anyone else tried something similar and have any suggestions? I'd love to hear any thoughts.
Cheers,
Joel
I have experimented with soaking blueberries in water and have noticed that blueberries do not leach much without some "encouragement", i.e. boiling and/or crushing. Even then, blueberries appear to be quite a bit less flavorful than other berries such as raspberries.
I have 8 lbs of blueberries that are currently frozen. My plan is to boil them in a small amount of water and then crush in solution. This would have the added benefit of sterilization. I was then going to add the whole mess into the carboy and rack on top (this is a 5 gallon batch).
I currently expect the secondary fermentation may go on a little longer due to the added sugar, but I'll watch the airlock closely and delay bottling if necessary.
Anyone else tried something similar and have any suggestions? I'd love to hear any thoughts.
Cheers,
Joel