I've seen people adding fruit flavour extracts and fresh/frozen/pureed fruit to beer. I'm interested in making a raspberry wheat beer, but I have a few questions about the process.
Ideally, I'd like a beer that is fruit forward. I would like fewer subtle notes and more raspberry smacks to the face. These are the demands of SWMBO. The fruit flavour should ideally be "real", not artificial. This means extract is out.
So questions about adding real fruit or fruit puree...
Thanks everybody!
Ideally, I'd like a beer that is fruit forward. I would like fewer subtle notes and more raspberry smacks to the face. These are the demands of SWMBO. The fruit flavour should ideally be "real", not artificial. This means extract is out.
So questions about adding real fruit or fruit puree...
- How can I sanitize the fruit or puree to prevent bugs? I would imagine cooking the fruit would work, but change its flavour. Is it just not a worry with adding fruit?
- When should I add the fruit? Primary? Rack onto it? During boil/at flameout?
- If I add the fruit, won't the yeast start working on it and ferment the fruit sugars? This would seriously change the character of the fruit flavour. Is there a way to prevent that, or is just not a concern?
- If I have to kill the yeast to stop the fruit from fermenting, how would I carbonate the bottles at the end?
Thanks everybody!