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Old 09-05-2012, 06:08 PM   #1
anewby
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Feb 2012
Posts: 1


Okay, this may have been discussed already, but too tired to search 😁

I am making a Lefe Blonde, but would like to add apricots to the recipe...

My question is "when to add". Do I add directly to the wort? Or in primary fermentation

Thanks for the help

 
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Old 09-05-2012, 07:17 PM   #2

Standard wisdom is to let the primary fermentation continue to completion then add the fruit (in either the primary fermenter or after racking to a secondary) The yeast will eat up the newly introduced fruit sugars, kicking off the fermentation again.

 
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Old 09-05-2012, 07:53 PM   #3
AgentHubcap
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Dec 2011
Hillsboro, Oregon
Posts: 492
Liked 32 Times on 27 Posts


I've done fruit beers 3 times and the best results were adding frozen fruit to primary after fermentation was complete. It gave the best flavor. If you add to primary before fermentation, it ends up too tart. If you add to the boil, it ends up cloudy.

Hope this helps.

 
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Old 09-05-2012, 09:16 PM   #4
Iceman6409
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Jun 2008
Rochester, NY
Posts: 360
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How ould you add frozen fruit to a carboy just out of curiosity? Or do you primary in a plastic bucket?

 
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Old 09-05-2012, 09:23 PM   #5
AgentHubcap
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Dec 2011
Hillsboro, Oregon
Posts: 492
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I primary in buckets.

You can add to a secondary carboy and rack over it if you like. I like to put the fruit in a bag so it all stays together and is easier to get out. Don't forget to weight it so it stays below the surface of the beer (otherwise you need to push it down daily)

 
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Old 09-05-2012, 09:42 PM   #6
MisterTipsy
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Jun 2012
Sketchytown
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I like doing small batch fruit beers. I'll take 2 gallons from the primary to make a fruit beer and drink the rest as regular beer.

I'm making an Apricot Tamarind Starfruit Saison next week. It could be a disaster, but it's only 2 gallons, so I just let it rip.

 
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