I've made a few fruit beers and have had to compensate for the additional fermentation brought on when adding the fruit (way drier than I wanted) by adding maltodextrine and lactose. The results were fine, but I want to do something else...
In the future, I want to add the fruit to a fully fermented wort, but first, kill off all the remaining yeast so the fruit isn't fermented at all.
Clearly pasteurization is something I don't want to do. Filtering sounds like a major PITA, but I would consider it if it was the best way to go.
But what about adding some Campden after fermentation is complete? Then adding the fruit to get the right flavor, and once that is achieved, carbing in the keg with CO2?
Thoughts??
In the future, I want to add the fruit to a fully fermented wort, but first, kill off all the remaining yeast so the fruit isn't fermented at all.
Clearly pasteurization is something I don't want to do. Filtering sounds like a major PITA, but I would consider it if it was the best way to go.
But what about adding some Campden after fermentation is complete? Then adding the fruit to get the right flavor, and once that is achieved, carbing in the keg with CO2?
Thoughts??