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Old 03-11-2009, 12:31 AM   #1
PavlovsCat
 
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I read a lot of posts about people adding fruit to their apfelwein.

1. When should the addition take place?
2. What form? puree?, fresh fruit?
3. Does the addition need to be boiled or prepared?

Second topic: Does anyone add clarifier to apfelwein?
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Old 03-11-2009, 12:35 AM   #2
PintOfBitter
 
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you could really answer either way to all of those questions, but the "best" way would be crushed (not pureed) fruit after primary fermentation either unheated or just pasteurized. Puree will leave lots of haze.

This is based on my melomel brewing experience - others may disagree.
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Old 03-11-2009, 08:51 PM   #3
MaynardX
 
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Quote:
Originally Posted by brew-skies View Post
I read a lot of posts about people adding fruit to their apfelwein.

1. When should the addition take place?
2. What form? puree?, fresh fruit?
3. Does the addition need to be boiled or prepared?

Second topic: Does anyone add clarifier to apfelwein?
I don't have any experience adding fruit for your first 3 questions, but I just made my first batch of Apfelwein and, a week after fermentation stopped, it settled out crystal clear without any clarifier. I think it would depend on what kind of yeast you use.

If your wondering, followed Ed Wort's recipe and used Red Star Montrachet Wine Yeast.
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Old 03-12-2009, 01:13 PM   #4
cdanprice
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Feb 2008
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Never added fruit or clarifier. Drops out crystal clear on its own.

 
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Old 03-12-2009, 02:37 PM   #5
socalamcor
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Sep 2008
San Diego
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without the added fruit drops clear without any help, if you are to add fruit id recomend using some pectic enzyme. some fruits can be more hazy than others.

 
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Old 03-12-2009, 05:30 PM   #6
Edcculus
 
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I'd do this similar to adding fruit to beer. If you have access to good fresh fruit, use that. Otherwise, I've heard the Oregon Puree's are very good. I'd stay away from extract.

 
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