Hopheader
Well-Known Member
Hi folks. First time wanting to do a flavoured hefeweizen.
It has been in primary (basic Palmer recipe) for I think 9 days now. So I've been told to add raspberries (my fruit choice) in the secondary stage. I'll likely go with frozen raspberries. It is a 19L batch (Sorry, I'm Canadian--how Canadian of me to say 'sorry' first, hahaha). I'll have to look for some measurements/recipes to add the appropriate amount, but:
Do I want to wait on SG to drop lower/finish, or let the natural sugars ferment off at this stage---just wondering the tradeoff in flavour vs. fermenting too early.
Don't know the difference (since I haven't done this yet) between putting fruit in early secondary or later stage after ferm. is finished, in terms of yeast health/alcohol level/new sugar (fruit) to ferment.
Thanks for any tips.
-Jeff
It has been in primary (basic Palmer recipe) for I think 9 days now. So I've been told to add raspberries (my fruit choice) in the secondary stage. I'll likely go with frozen raspberries. It is a 19L batch (Sorry, I'm Canadian--how Canadian of me to say 'sorry' first, hahaha). I'll have to look for some measurements/recipes to add the appropriate amount, but:
Do I want to wait on SG to drop lower/finish, or let the natural sugars ferment off at this stage---just wondering the tradeoff in flavour vs. fermenting too early.
Don't know the difference (since I haven't done this yet) between putting fruit in early secondary or later stage after ferm. is finished, in terms of yeast health/alcohol level/new sugar (fruit) to ferment.
Thanks for any tips.
-Jeff