Lambic questions

Pivzavod said:

1) What would be the earliest you would add fruit?

2) What is the lowest amount of time you would sit on the fruit?

My dilemma is that I have 1 glass 6.5g & 1 glass 5g, the rest are plastic. If I do primary in 6.5g and than move to 5g I will not have room to add the fruit. If I add it to the primary than that carboy will be tied up for a few more months.

What do you think?

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Homebrewtastic said:

In reply to your questions the answer is the same for both. Six months is the earliest you'd want to add the fruit and the least amount of time you'd want to let it sit.

People have different reasons for the timing they use but mine is relatively simple.

I like the six month mark because by then the critters are more active than the sacc yeast, so you get more complexity out of it. Also allowing it to sit at least six months helps to ensure that all of the fruit sugars are broken down.

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Thorpe429 said:

This isn't necessarily true. Cantillon and other producers only leave lambic on the fruit for 3 months.

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