SanAequitas
Member
So, doing some studying on sugar content in fruit for brewing, and dried fruit often has 50% more sugar than fresh/frozen stuff. Can't find much here on dried fruit in beer/mead/etc, so just wondering has anyone tried using it in their brews instead of fresh/frozen? And what the results were?
I forsee issues with them soaking up a lot of volume, and pectins giving issues (pectic enzyme isn't doing much with dried whole fruit, so poor sugar efficiency, maybe haze issues). But, I often see dried fruit at a much better price point per weight, so wondering if it might be worth it? Note, I prefer fruit in secondary for better flavor/aromatics, so hydrating in the boil isn't the sole answer you need to post..
I forsee issues with them soaking up a lot of volume, and pectins giving issues (pectic enzyme isn't doing much with dried whole fruit, so poor sugar efficiency, maybe haze issues). But, I often see dried fruit at a much better price point per weight, so wondering if it might be worth it? Note, I prefer fruit in secondary for better flavor/aromatics, so hydrating in the boil isn't the sole answer you need to post..