I am making some fruit wheat ales this summer; I have both a blender and a juicer, and was wondering: What are the pros and cons of both purees and juices? I want to use fresh fruit (e.g., blood orange and peach); I am pasteurizing them, but am wondering which method would be more advantageous. For instance, should I juice the peaches and add the juice (along with the discarded peach flesh) to the secondary? Or blend them and dump in the homemade puree? Won't the yeast eat/ferment the sugar with both methods?
I can understand the differences in commercial purees and juices--but with homemade fruit, will it matter? Any suggestions/insight will help, Thanks!
Primary 1: Foreign Extra Stout
Secondary: Summer 08 Cider
Bottled: Imperial Red Rye Ale, Bourbon Oak Strong Ale