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Old 11-21-2006, 05:39 PM   #1
Brewpilot
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Yah, will my raspberries cause a new cycle of fermentation from the sugars? I am not home to see it, wondering if it will?!

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Old 11-21-2006, 05:43 PM   #2
david_42
 
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It will, but not for long. Most berries only have an ounce or two of fermentable sugar per pound of crushed fruit.
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Old 11-21-2006, 05:44 PM   #3
Brewpilot
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Sweet, I am really hyped about serving red beer!!!!!!!

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Old 11-21-2006, 06:28 PM   #4
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I just did some cherries and it filled the airlock. Might want to keep an eye on it for the first day.
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Old 11-21-2006, 06:43 PM   #5
Brewpilot
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My wifey just checked it and said there is about 1/2" of red foam on top and the airlock is bubbling away... she is taking pics for me

 
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Old 11-21-2006, 06:48 PM   #6
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Quote:
Originally Posted by Brewpilot
My wifey just checked it and said there is about 1/2" of red foam on top and the airlock is bubbling away... she is taking pics for me
Is this your 1st fruit beer? My Cherry Wit is my first attempt with fruit and I'm pretty excited to taste it even though the idea was to make something SWMBO would enjoy.

I found putting the cherries in the secondary was a real pain. Next time, I plan to use a corney as a secondary. I'm thinking that will make life easier.
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Old 11-21-2006, 06:50 PM   #7
Brewpilot
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This is my first fruit, and it was made for my wife as well... the raspberries were pasteurized at 150F for about 15 minutes which reduced them to juice and mush, so they went through a funnel into the secondary.

 
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Old 11-21-2006, 06:54 PM   #8
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Quote:
Originally Posted by Brewpilot
This is my first fruit, and it was made for my wife as well... the raspberries were pasteurized at 150F for about 15 minutes which reduced them to juice and mush, so they went through a funnel into the secondary.
Ya, I did that too, but the cherries were still too much for the funnel. I guess raspberries might be easier because they're smaller to begin with.
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Old 11-21-2006, 06:56 PM   #9
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With my cranberry dubbel, nothing much happened, but then, cranberries don't have much sugar. I added a mixture of currant preserves and juice to the secondary of my ephemere clone, and it did get a little krausen and bubbled happily for a day or two, but nothing to really be concerned about...unless, of course, you have no headroom in your vessel.

My mango-peach wit was by far the worst situation, and it was all my fault...me and my stupid impatience. I bottled too soon, and there were apparently still some fruit sugars unfermented. Now, every bottle I open is a gusher. Live and learn...but I would say that, when adding fruit, make absolutely sure that that extra sugar has been fermented out completely before bottling.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-21-2006, 06:57 PM   #10
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RDWJ: with my cranberries, I added them to boiling water, pureed them somewhat with an immersion blender, boiled that mixture for 10 mins, and it was a prefect puree consistency with many berries still somewhat intact.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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