Finings in fruit beer.

[Zalf]

Does anyone have an opinion on whether gelatin finings remove fruit flavors in a fruit beer?

My typical process is to rack my beer over fruit for a week once fermentation is complete. I usually remove the fruit after a week or so and a few days before bottling. I am usually shooting for a strong fruit flavor. I start a fruit beer with anything from a wheat to a kolsch.

I would rather have a cloudy fruity beer over a clear beer where the fruit doesn't show up. But can I have a clear fruity beer?

 

[crazyirishman34]

You can add pectic enzyme. I don't know if it will work after fermentation but can't hurt to try it.

 

[bottlebomber]

You can add the gelatin. Professional winemakers use finings all the time, and they have to make a living off the stuff. I'm sure if it stripped away flavor is wouldn't he as popular to use.

 

[crazyirishman34]

I checked byo and you can use pectic enzyme in fermented beer. Most of fruit beer haze is pectin

 

[Zalf]

I checked byo and you can use pectic enzyme in fermented beer. Most of fruit beer haze is pectin

Thanks. Some interesting reads on a peptic enzyme search. Might actually aid in releasing fruit flavors and clearing pectin haze. It will definitely be part of my next order.

 

[crazyirishman34]

Did you find the BYO article? One thing they suggested was adding it directly to the fruit before adding it to the beer.

 

[Zalf]

Did you find the BYO article? One thing they suggested was adding it directly to the fruit before adding it to the beer.

Yeah saw that. I always add frozen fruit so I wouldn't get much on that end. From what I read pectic enzyme works best in medium/room temp ranges.

 

[crazyirishman34]

I guess you could thaw the fruit.

 

[Machalel]

from what i've read, pectic enzyme works best before fermentation, but will continue to work (albiet at a slow pace) even after fermentation has completed.

 

[brewsitorloseit]

I'm I'm splitting a batch into three.
(One third on red cherry, a third onto gold cherries, and one third plain)
Should I use gelatin before splitting it up, or fine each batch seperately after the fruit?