Sanitizing fruit? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Sanitizing fruit?

Thread Tools
Old 06-03-2008, 04:07 PM   #1
Mar 2008
Posts: 382
Liked 4 Times on 4 Posts

A number of beer recipes include the use of fruit (typically wheat ales). Is there any risk of fruit causing some sort of infection or anything like that? Is there a way to sanitize fruit before using it in a beer recipe? Obviously if you were to add fruit to your boil you can kill off anything that might hurt the beer but the majority of recipes I've seen talk about just adding the fruit to the secondary when racking and some even just say to simply add the fruit (fresh or frozen) to the fermentor.

Reply With Quote
Old 06-03-2008, 04:11 PM   #2
Boerderij_Kabouter's Avatar
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,760
Liked 149 Times on 121 Posts

In my experience, the alcohol that is present after primary fermentation prevents infection. When I use fresh fruit, I take it to the produce section and tell them what I am doing with it. Then I ask if they could spray it down again with their commercial fruit sanitizer and bag it in a bag that was rinsed with sanitizer. My local grocery store has always helped my with this, and I have not had an infection in my fruit beers yet. There are more ways to skin this cat but that is what I do.

Reply With Quote
Old 06-03-2008, 04:14 PM   #3
scinerd3000's Avatar
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts

i do thaw freeze cycle to kill of MOST of the bacteria and whatever on the fruit. In my case of a rasberry beer which i just did, the fruit are prewashed and frozen. Some people use campden tablets to keep free of unwanted microbescampden tabs
On Hiatus: Brewing at work....

Reply With Quote
Old 06-03-2008, 10:28 PM   #4
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

i've never gone with fresh fruit...always frozen, unsweetened fruit.

there's also sanitary fruit puree's out there you can use too.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Reply With Quote
Old 06-03-2008, 10:36 PM   #5
BarleyWater's Avatar
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts

This is how I did it.

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Making a Fruit Beer Without any additional Fermentation from the Fruit?? (Campden?) fastricky General Techniques 29 09-05-2012 11:50 PM
Fruit Beer - Steep or Rack onto Fruit? Poppy360 General Techniques 11 05-14-2010 01:45 AM
Fruit sanitizing options DD2000GT General Beer Discussion 3 07-08-2009 03:22 PM
Sanitizing fruit additions for secondary question Waboom!! Mead Forum 4 08-13-2008 09:08 AM
Promash settings for Oregon Fruit Products puree, or should I use fruit essence extra robertjm Recipes/Ingredients 6 11-14-2006 02:42 PM

Forum Jump