Quick question on prepping fresh peaches for beer - Home Brew Forums
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Old 08-15-2010, 05:08 PM   #1
JonClayton
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Dec 2009
Anderson, South Carolina
Posts: 239
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I am planning on making a peach-wheat brew next week. I went ahead and purchased my fresh peaches because they were on a great sale, but I need to put them away for a few weeks until I am ready. I am thinking I will peel/remove stone and puree in blender, and then freeze the puree until I am ready for it in a few weeks. Does this sound acceptable? Do I need to add any "fruit fresh" before freezing, if so does this interfere with fermentation?


When I am ready to add the peaches to secondary, I am planning to thaw and then microwave them to kill bacteria before adding to secondary, does this sound right?

 
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Old 08-16-2010, 06:32 PM   #2
robertwa
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Mar 2009
San Diego
Posts: 14


Sounds about right. Last year I made a peach ale and peeled/stoned the peaches, froze them in ziplock bags - didn't bother putting them in a blender as they were so ripe they fell to pieces. When ready for secondary I heated the peaches in a pot to kill off any bugs (didn't boil them) and when cooled added to the secondary....made awesome beer

 
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Old 08-16-2010, 07:28 PM   #3
Azurelimits
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Jun 2010
Virginia
Posts: 30

I wouldn't bother blending them, I would just cut them small enough to fit into a carboy (if you are using one) or just cut them for more surface area when in a bucket. I made an american wheat a couple weeks ago and didn't even worry about heating them. Everything came out fine and no infections, the alcohol in the beer will help with that. I would say if you were worried, do as robert said, and heat on the stove but dont boil. Look up pasteurizing is what I have been told and you will get some great tips.


 
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Old 08-24-2010, 11:51 AM   #4
polk121
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Nov 2008
Iowa
Posts: 24

I was thinking of adding some peaches to a light lager Im making right now. Wondering how much to use for just a nice hint of peach in a 5 gallon batch?

 
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Old 08-24-2010, 12:47 PM   #5
Azurelimits
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Jun 2010
Virginia
Posts: 30

For a light peach flavor, I would add 1# per gal.

 
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Old 08-24-2010, 12:56 PM   #6
bigkdawg
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Aug 2010
Detroit
Posts: 19
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Hey I've been an avid reader, but have yet to post something informative. I made a peach wit this summer, took about 8 lbs of fresh peaches, kept the pits, when they were very ripe just cut them small enough to fit into the carboy, bagged them up and froze them. Delicious peach flavor, made a 5 gallon batch of it. Just my .02

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Old 08-24-2010, 01:12 PM   #7
alanwelam
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Aug 2010
Charlotte, NC
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Looking to brew something similar to lindeman's peche (sweet peach lambic)... Did the peach wit come close to that taste?

 
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Old 08-24-2010, 02:23 PM   #8
bigkdawg
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Aug 2010
Detroit
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I've never had it, the only Lindemans that comes to mind is Framboise, so if the peach is anything like that I would have to say no, the peach is definitely there, but it is not over powering and is a right balance of peach and beer. Also not a lambic, used wyeast belgian wit yeast.

 
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Old 08-24-2010, 02:29 PM   #9
mkling
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Nov 2008
Chapel Hill, North Carolina
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I wouldn't peel the peaches. Plenty of flavor and a bit of color in the peels. Also, I personally wouldn't heat the frozen fruit. I've always added it straight to secondary and never had a problem.
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Old 09-02-2010, 07:50 PM   #10
TXANM
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Mar 2009
Broomfield, CO
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I just got a box of Palisade peaches dropped on my desk & the first thing I thought of was... I bet I can make one hell of a beer from this!

So the general consensus from the group is to just cut up the peaches, and throw them in the beer for a couple weeks? I still worry about infection, but it sounds like this is a low chance of occurrence.

 
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