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Old 07-09-2008, 01:49 PM   #1
Jun 2008
Oneonta, New York
Posts: 99
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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

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Old 07-09-2008, 11:02 PM   #2
Oct 2007
Posts: 1,567
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Isn't the idea of the juicer to separate the pulp from the juice, if you are going to juice them and then throw the pulp in anyway, isn't that the same as just using the blender.
No matter how rich you are, you can still only drink 16 or 17 liters of beer a day.

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Old 07-09-2008, 11:14 PM   #3
BarleyWater's Avatar
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
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The flavor is going to some from the leftover stuff, so I would put all the fruit in there. Just blend it up, but don't forget that fruit is covered in wild yeast and bacteria.

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


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