Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Using lyophilized fruit
Reply
 
Thread Tools
Old 09-19-2012, 05:02 PM   #1
Obliviousbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Benidorm, Alicante/Spain
Posts: 1,571
Liked 229 Times on 160 Posts
Likes Given: 168

Default Using lyophilized fruit

Hi everybody: Iīve been checking threads and using the search function but I didnīt find any info about this... Has anyone used liophilized fruit when brewing a fruit beer? It seems great just add a powder thatīs 100% fruit with no additives. Not taking about just freezed fruit but freezing + vaccum fruit.
My english is not great so you probably call this some other thing Iīm talking about the fruits in powder that are commonly used in molecular cuisine.
Any tips?


Obliviousbrew is offline
 
Reply With Quote
Old 09-19-2012, 05:06 PM   #2
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

Freeze dried fruit I think you mean - frozen and vacuumed to remove water. I haven't used it myself. I don't see why you couldn't, but one consideration I would have would be that freeze dried fruit is considerably more expensive than fresh, by volume. Also, it is noticeably less fresh tasting, meaning that some flavor producing compounds are destroyed. One advantage I can think of is that it is likely sterile if used straight from a nitrogen flushed pack.
bottlebomber is offline
Obliviousbrew Likes This 
Reply With Quote
Old 09-19-2012, 05:12 PM   #3
Obliviousbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Benidorm, Alicante/Spain
Posts: 1,571
Liked 229 Times on 160 Posts
Likes Given: 168

Default

Quote:
Originally Posted by bottlebomber View Post
Freeze dried fruit I think you mean - frozen and vacuumed to remove water. I haven't used it myself. I don't see why you couldn't, but one consideration I would have would be that freeze dried fruit is considerably more expensive than fresh, by volume. Also, it is noticeably less fresh tasting, meaning that some flavor producing compounds are destroyed. One advantage I can think of is that it is likely sterile if used straight from a nitrogen flushed pack.
Freeze dried fruit it is then... liophilization itīs exactly that: freezing and aplying vacuum to dehidratate the fruit without applying heat it conserves most of the organoleptic properties of the fruit, it is expensive yes but I can get a hold on cheap stuff from friends at restaurants, Is still warm around here and I have to try something different thank you very much
Obliviousbrew is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Addition of fruit/fruit extracts to recipes (ad hoc) thisbuds4u Recipes/Ingredients 1 05-31-2012 11:27 PM
Fruit Juice vs. fresh fruit in Beer javedian Recipes/Ingredients 5 01-01-2011 03:25 AM
Fruit beer using frozen fruit concentrate cell Recipes/Ingredients 3 12-11-2009 07:36 PM
Promash settings for Oregon Fruit Products puree, or should I use fruit essence extra robertjm Recipes/Ingredients 6 11-14-2006 02:42 PM
Fruit IPA? SkaBoneBenny Recipes/Ingredients 0 11-09-2006 01:25 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS