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Getting the Fruit Out

Discussion in 'Beginners Beer Brewing Forum' started by mr_stout, Nov 8, 2017.

 

  1. #1
    mr_stout

    Well-Known Member

    Posted Nov 8, 2017
    How do you guys get fruit out of your brew. I blended blueberries up real good, now they are floating around like a dust in my fermenter. I do not think I can siphon it off the fruit.

    I just might use only the juice next time...
     
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  2. #2
    Roland_deschain

    Well-Known Member

    Posted Nov 8, 2017
    Cold crash for a few days?
     
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  3. #3
    LLBeanJ

    Supporting Member  

    Posted Nov 8, 2017
    Yeah, cold crash if you can. If you can't, you can sanitize a paint strainer bag and place it in the fermenter before you add your syphon. The strainer will keep the fruit out of the syphon.
     
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  4. #4
    jalc6927

    Supporting Member  

    Posted Nov 8, 2017
    Or a Muslin bag

    If the fruit is on the top, you shouldn't have a problem transferring.

    Are you going into a secondary or bottles/ keg?
     
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  5. #5
    Kent88

    Sometimes I have to remind myself Staff Member  

    Posted Nov 8, 2017
    I'll be that frustrating guy that tells you after the fact that you shouldn't have blended them up. If you are using fresh berries just freeze them for a day or two (maybe blanch them before using to try to sanitize? I haven't worked that out) and when they thaw they should be pretty broken up for the inoculated beer to permeate into.

    If you are adding berries in secondary and you don't have a specific event it needs to be ready for then you can just leave them in contact for a few weeks.

    You know, because that helps at this point.

    Be ready to get a new siphon, all those little bits of pulp and skins are going to be tough to clean out.

    Reminds me of a pumpkin beer I made back when I first started with extract kits. I had floating bits of pumpkin in every bottle. Still tasted nice, just had some pulp floating in it.
     
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  6. #6
    LLBeanJ

    Supporting Member  

    Posted Nov 8, 2017
    Nowadays, any time I add fruit, I puree it with a Vitamix. Once in the ferementer, I let it do its thing for a week or however long it takes, then cold crash for about 5-7 days and keg. There are very few bits that are able to make it into the keg by doing it this way.
     
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