Where to put the real fruit? (not extract) - Home Brew Forums

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View Poll Results: Where to put fruit puree?
Begin Boil 0 0%
End boil 3 3.90%
Primary 6 7.79%
Secondary 68 88.31%
Voters: 77. You may not vote on this poll

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Old 03-14-2009, 03:08 AM   #1
mciaio
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Mar 2009
Philly
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Begining boil? End of boil? Primary? Secondary?

 
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Old 03-14-2009, 03:11 AM   #2
Coastarine
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Puree, secondary.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 03-14-2009, 03:13 AM   #3
nitrousjunkie
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Sep 2007
Honolulu HI/ Hickam AFB, Hawaii
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secondary. puree or frozen

 
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Old 03-14-2009, 03:32 AM   #4
HairyDogBrewing
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Feb 2008
Mechanicsburg, PA
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First choice is secondary, but remember you're adding fermentables.
So you want to have some active yeast to do the work.

Boiling fruit will cause pectin haze.
I pastuerize at 180F for 10 minutes and hope that the alcohol and CO2 will kill any remaining nasties.

 
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Old 03-14-2009, 03:32 AM   #5
mciaio
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Mar 2009
Philly
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Why? What happens in primary? Does it convert the sweet fruit flavor to alcohol?

 
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Old 03-14-2009, 04:18 AM   #6
Coastarine
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Yes, but that happens in secondary too. I add to secondary because all of the CO2 bubbling out of the beer in the primary might carry off some of the fruit flavors and aromas. It might not be noticeable, but that's what I do.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 03-14-2009, 12:53 PM   #7
mciaio
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Mar 2009
Philly
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Quote:
Originally Posted by Coastarine View Post
Yes, but that happens in secondary too. I add to secondary because all of the CO2 bubbling out of the beer in the primary might carry off some of the fruit flavors and aromas. It might not be noticeable, but that's what I do.
Now that makes sense to me.

 
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Old 03-14-2009, 01:18 PM   #8
MacGregorBrewer
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Jan 2009
KE-no-SHA, Cheeseheadland
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Secondary for beers, but I do all my meads with fruit in the primary.

 
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Old 03-14-2009, 03:00 PM   #9
fastricky
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Secondary is what my research has shown... with an additional rack afterwards to a 3rd fermenter for a week.

 
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Old 03-14-2009, 03:11 PM   #10
Cpt_Kirks
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Sep 2008
Lakeland TN
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Crash cool, rack to secondary on top of fruit pulp or puree, keep it very cool (cold) to prevent, or at least reduce, secondary fermentation (fermented fruit = wine flavor).

 
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