djonas
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- Jan 4, 2011
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Does anyone have any experience brewing with the actual fruit? I was thinking about washing, peeling, blending or liquefying, then finally pasteurizing a bunch of them and then adding the stuff to the primary vessel.
My original base beer was something golden or amber with a possible faint odor of cinnamon or spice. Pending on how the fruits actually taste post fermentation, the base beer could be something else. At any rate, they will be hand picked and most likely something like Fuji.
Thanks in advance.
My original base beer was something golden or amber with a possible faint odor of cinnamon or spice. Pending on how the fruits actually taste post fermentation, the base beer could be something else. At any rate, they will be hand picked and most likely something like Fuji.
Thanks in advance.