viable canned fruits.. - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > viable canned fruits..

Reply
 
Thread Tools
Old 04-09-2008, 07:29 PM   #1
timgman
Recipes 
 
Feb 2008
Posts: 231


What are "bad ingreedients" for fermenting...
My local stores do not have "oregon" brand fruit...
can I find another brand?
what are "yeist killing" ingreedients that I need to avoid?
thanks
timg
__________________
Conditioning: coopers ipa
Conditioning: Niagara brewing honey-brown
Conditioning: TB Pilsner


Fermenting: Niagara brewing belg triple
(c.dante customizations added)
Fermenting: True brew Red Ale


MMMM, Tasty Brew haha!

 
Reply With Quote
Old 04-09-2008, 07:38 PM   #2
etp777
Recipes 
 
Apr 2008
Chicago
Posts: 174
Liked 3 Times on 3 Posts


Sorbates are some of the biggest killers. Anything canned in syrup can be troublesome to brew with too.

Look for stuff canned in water, preferably with nothing else added except for maybe ascorbic acid. Whether or not you will be able to find that, depends on fruit in question and your particular grocers.

FWIW, that advice is based on 40-50 batches of wine, but only done 3 of beer, so take it with a grain of salt.

 
Reply With Quote
Old 04-09-2008, 08:47 PM   #3
SteveM
Recipes 
 
Aug 2005
Philadelphia area
Posts: 1,573
Liked 13 Times on 13 Posts


I suggest fresh fruits. They are not that hard to work with. Every canned or pureed I've ever found had some kind of additive. I don't know enough chemistry to know which will retard or stop fermentation so I just learned to use fresh fruits. It's not hard - check my recipe for raspberry ale for a discussion of the issues about using fruit.

 
Reply With Quote
Old 04-09-2008, 08:59 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3190 Times on 1885 Posts


The oregan fruits are SUPPOSEDLY the only ones that have no preservatives or additive, though you may find some out there...You can order them online, several Brewsites including Mr beer sell the cans...

Though if you can't find them then take Steve's suggestion and go fresh or frozen. A lot of recipes use frozen fruit.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 04-09-2008, 09:27 PM   #5
etp777
Recipes 
 
Apr 2008
Chicago
Posts: 174
Liked 3 Times on 3 Posts


Frozen is generally better than fresh, unless you can find fresh that is grown locally. "Fresh" fruit is too often (almost always) picked before it is ripe, so that it doesn't spoil before it can make it to market and spend a few days on the shelves. Frozen isn't picked until it's ripe, and then frozen right there on site. Just make sure that you still check for preservatives, water vs syrup, etc.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
what do you do with the fruits after racking to secondary? soonann Mead Forum 2 10-07-2009 02:29 AM
Multiple fruits or all one subspieces? Poindexter Lambic & Wild Brewing 2 04-22-2009 04:17 PM
Using fresh, frozen, or preserved fruits? eggiweg Beginners Beer Brewing Forum 4 04-07-2009 06:38 PM
Approximate color values for fruits martinirish Brew Science 2 03-31-2009 06:59 PM
The fruits of my labor FSR402 General Beer Discussion 8 07-19-2007 01:46 PM


Forum Jump