Prunes in Secondary/Keg?

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MrSnrub

MrSnrub

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I recently kegged a 9% Belgian strong dark ale. The beer is really dry and somewhat lacking in depth, and I thought adding some fruit might give it some sweetness and complexity. I put 4 oz. of finely chopped prunes into a muslin bag, soaked in boiling water, then put the bag plus the water into the keg. Has anyone tried this approach before? Does it work? Is 4 oz. in 5 gallons enough? Thanks much.
 
I'd think you would need more like 2lbs+ to get any flavor from them. Make sure they're not sprayed with oil or preservatives. I'd be more concerned with the oil.

Prunes will probably suck up a decent amount of beer since they're dehydrated, so you'll end up with less finished product.

I've used both dried currants and dried sour cherries - 2lbs per 5 gallons with good results.
 
I'd go for figs personally. I find that sweeter fruits in higher abv beers tend to bring out cough syrup flavors. I did have success with dried figs in a porter secondary for 3 weeks though. Reconstituted them in some water then boiled it down to a syrup. It came out amazing. Just my opinion though. I'd like to know what you do and how it turns out.
 
JDFlow said:
I'd go for figs personally. I find that sweeter fruits in higher abv beers tend to bring out cough syrup flavors. I did have success with dried figs in a porter secondary for 3 weeks though. Reconstituted them in some water then boiled it down to a syrup. It came out amazing. Just my opinion though. I'd like to know what you do and how it turns out.
Click to expand...

I've often thought of adding figs or dates to a nice dark Belgian style beer. Once I can't get anymore fresh fruit for the season, I'll give it a try. Sounds delicious to me.
 

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