Dried fruit - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Dried fruit

Reply
 
Thread Tools
Old 06-25-2013, 06:19 AM   #1
hairmist
Recipes 
 
Oct 2012
Posts: 21
Liked 4 Times on 2 Posts



Hi,

I added three pounds of dried cherries and cranberries (and some T-58 dry yeast) to 12 liters of oud bruin/Flemish red three days ago and there is no sign of fermentation picking up. The base beer had fermented with Roeselare and WLP655 for 180 days.
Does anyone know if this is normal or should I be worried?



 
Reply With Quote
Old 06-25-2013, 01:21 PM   #2
MarshmallowBlue
Administrator
HBT_ADMIN.png
Recipes 
 
Mar 2013
Bethlehem, NH
Posts: 1,791
Liked 243 Times on 188 Posts


commercial dried fruits can contain sulphites, but that's about all I know.


__________________
Lifetime goal: 7,777 gallons --- gallons made, I stopped counting.
My Home Brew Blog
If you would like to write for HBT, shoot me a PM!

 
Reply With Quote
Old 06-25-2013, 07:04 PM   #3
Osedax
Recipes 
 
Mar 2013
Harrisburg, PA
Posts: 606
Liked 61 Times on 57 Posts


Its hard for yeast to get going in a low ph, alcoholic environment. What temp are you fermenting at?

It could also be the sulfites in the fruit. I just made an apricot berliner weisse and apricot-ginger saison. Both with dried apricots. Both have a crazy high fg. Like 10 points higher than they should be. I pitched some brett c and it hasn't done anything. I blame the sulfites.

I'm going to try some wine yeast. They handle sulfites no problem.
__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA

 
Reply With Quote
Old 06-25-2013, 08:22 PM   #4
hairmist
Recipes 
 
Oct 2012
Posts: 21
Liked 4 Times on 2 Posts


I'm fermenting at around 70 F room temperature. I have used apricots and raisins before without problems and hope it just will take some more time to get going...
What kind of wine yeast would be suitable as a last resort option?

 
Reply With Quote
Old 06-26-2013, 04:42 AM   #5
Osedax
Recipes 
 
Mar 2013
Harrisburg, PA
Posts: 606
Liked 61 Times on 57 Posts


Not sure. I don't make wine. Champagne yeast is pretty neutral and does a good job of eating simple sugars. It doesn't really do more complex sugars. Its the reason why many breweries use it to carb bottles. Not sure about its sulfite tolerance but, it will hopefully be ok. I'm going to let the brett ride a little bit longer and see first.

You should be fine. Just give the yeast a little longer. I have used t-58 before. I have gotten long lag time with it.


__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anybody used dried fruit? kanzimonson General Techniques 9 08-18-2013 07:19 AM
dried fruit, any help? basilchef Recipes/Ingredients 2 04-14-2013 02:11 PM
Using Dried Fruit? CRock303 Cider Forum 1 05-15-2012 03:55 AM
dried fruit Sweetalpineh20 Mead Forum 2 02-07-2012 12:04 AM
dried fruit JLem Recipes/Ingredients 2 10-20-2009 05:49 PM


Forum Jump