flexfit115
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My question is about when to add and how much to add my raspberry purée? And if and how to sanitize, it is a 3 lb can of purée. Thanks for the help!
The raspberries are sanitized in the can already when they are packaged. A good rule of thumb is 1-2# per gallon depending on how intense you want the flavor. Add them in secondary.
Sounds great! I'm really excited to do it tomorrow! How long should I leave it on the primary and then secondary? I was thinking a week to 10 in the primary and 2 in the second. What r your thoughts?
Sheldon said:I added a full large can of puree to the fermenter after about a week and left it in for another week then racked to a bottling bucket. I feel the result is too much raspberry flavoring and too sweet but people like it.
Phage-cage said:I recently made my first raspberry/strawberry wheat and ruined it :-/ I used 3lbs of fresh raspberries and about 2 lbs of strawberries, puree'd, strained, and pasteurized the resulting juice (about 2L worth). Racked on to juice in secondary after primary fermentation finished. Came out of secondary absolutely delicious then thought "if its this good now, I should add some extract!" Wrong! I now have 40 bottles of strongly bitter, in the wrong way, raspberry wheat. I'm hoping he bitterness fades over time.
flexfit115 said:I learned that if one turns out bad, just leave it and check on it in about a month. I have had some in the past turn out really bad, and after letting them sit a few months They were just fine
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