I'm looking for some advice on a blueberry wheat recipe. I've got a ton of fresh blueberries from the orchard so extract and canned puree are out. Here are my questions.
1. How many lbs? I do 10 gal batches. I was thinking 1 lb per gal.
2. I'd like to add them to the secondary but don't know how to sanitize them. I could boil/pasteurize but it seems like an awful lot of berries for that. What about metabisulfite tabs?
3. I've read that some use the tabs or sorbate to prevent a second fermentation and preserve more fruit flavor. What are everyone's thoughts or experiences with this? I want a balanced beer not too fruity or sweet but with detectable blueberry notes. I force carb so no worries about bottle carbing...
4. I may use some acidified malt or lactic acid for tartness, what are yall's thoughts?
Thanks-
Will
1. How many lbs? I do 10 gal batches. I was thinking 1 lb per gal.
2. I'd like to add them to the secondary but don't know how to sanitize them. I could boil/pasteurize but it seems like an awful lot of berries for that. What about metabisulfite tabs?
3. I've read that some use the tabs or sorbate to prevent a second fermentation and preserve more fruit flavor. What are everyone's thoughts or experiences with this? I want a balanced beer not too fruity or sweet but with detectable blueberry notes. I force carb so no worries about bottle carbing...
4. I may use some acidified malt or lactic acid for tartness, what are yall's thoughts?
Thanks-
Will