Hey everyone,
I am brewing Brooklyn Brew Shop's Peach Cobbler Ale (1 gallon), which calls for adding 2 ripe peaches (peeled, halved, and pitted) at the end of the boil, letting them steep in the hot wort for 20 minutes, and then removing them before cooling the wort.
Now comes my problem... I went to the grocery store (several, in fact) expecting to find peaches, and apparently NO grocery stores have any peaches right now! I ended up going to the organic section and picking up a 1 litre carton of organic peach juice / puree, which the carton says is pure pressed, no preservatives, not from concentrate, and no water or sugar added, and the ingredients says only "peach juice". Would I be able to use this instead of the 2 peaches the recipe says to use? And if so, how much should I use for a 1 gallon batch? Will I need to boil it first? Will adding it at the end of the boil be enough to "sterilize" it? This is my first time adding any kind of fruit juice to a beer... any advice would be great!
I am brewing Brooklyn Brew Shop's Peach Cobbler Ale (1 gallon), which calls for adding 2 ripe peaches (peeled, halved, and pitted) at the end of the boil, letting them steep in the hot wort for 20 minutes, and then removing them before cooling the wort.
Now comes my problem... I went to the grocery store (several, in fact) expecting to find peaches, and apparently NO grocery stores have any peaches right now! I ended up going to the organic section and picking up a 1 litre carton of organic peach juice / puree, which the carton says is pure pressed, no preservatives, not from concentrate, and no water or sugar added, and the ingredients says only "peach juice". Would I be able to use this instead of the 2 peaches the recipe says to use? And if so, how much should I use for a 1 gallon batch? Will I need to boil it first? Will adding it at the end of the boil be enough to "sterilize" it? This is my first time adding any kind of fruit juice to a beer... any advice would be great!