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Old 01-24-2009, 05:08 PM   #1
May 2008
Manhattan Kansas
Posts: 121

I've got some fresh (frozen) apricots that are going into a lighter beer.

I'd like to get some nice flavor out of them, to be fairly noticeable.

So, what suggestions do you have? As far as how to prepare the fruit, and how much (like pounds of fruit per gallon beer) to use and when.


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Old 01-24-2009, 06:42 PM   #2
Aug 2008
Huntington Beach, California
Posts: 283
Liked 5 Times on 4 Posts

For 5 gallons Id use 2 pounds. It may give you more fruit favor than your looking for, but you can always blend it to get just the right flavor (or use 1 lb and risk not getting enough flavor). Dont be afraid to leave the pits, its part of the flavor. Use caution and be aware of the risk of infection from natural yeasties from the fruit (the white dusting found on fruit). Some brewers pasturize the fruit by simmering @ 155 for 15 minutes, or you can use camden tablets. I dont use fruit that often, but when I do, I add it for secondary fermentaion to preserve the delicate flavors.

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