fruit

Howdy all, a quick question that I Hope someone can help me with. I am making aside a kit and had some blackberries in the freezer which I have blitzed and blended and added when syphoning into another FV for secondary fermentation today, however even though I blended and blended there are still...

Hi all, I’ve got a couple of Magnum Strawberry cider kits to make that I picked up cheap but all the reviews say that there is hardly any strawberry taste at all, The taste is mainly grape. So I want to add some extra fruit flavour to it but I have no idea whatsoever how to go about this other...

Hello everyone! First post. Sorry if it doesn't belongs to this board. I'm brewing a raspberry weizen, and after a week from throwing the raspberries into the fermentor a kind of salty crystals started forming on top of the fruit. I know them turning white is normal, but had never heard about...

This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle...

Hey guys & gals, I've got a Belgian Dark Strong ripping away in primary right now that I have intentions on souring using WLP655 and over 5lbs of blueberries & 3.5 lbs of raspberries. My first sour attempt and I don't want to ef this up. My thought was to sanitize an ale pail, mash my fruits...

I'm looking to begin crafting a recipe for a summer shandy and I have seen several different methods of adding fruit. Most go with added fruit to secondary, some to the boil last 10 minutes or so. I've seen some that add fruit juice to the keg. What are some of the benefits of each?? I'm...

I am looking to order some of the Craft Purees from Amoretti. Would anyone near Minneapolis area want to go in on an order to save on shipping? Shipping is a base of around $15ish for a single bottle but it barely goes up as you add more bottles. Purees are $27.99 for 750ml, but you can get...

I am looking to order some of the Craft Purees from Amoretti. Would anyone near Minneapolis area want to go in on an order to save on shipping? Shipping is a base of around $15ish for a single bottle but it barely goes up as you add more bottles. Purees are $27.99 for 750ml, but you can get...

So I have a 9 SRM base beer that is being racked onto blackberries and raspberries (20 oz even split for a 1.5 gallon batch). I am hoping for a purple / pinkish color but am scared my base beer was too dark. Any thoughts or experience? Also bonus points, has any one achieved layered colors in...

Just curious if anybody has used one of these yet, what fruit went on what beer, and what were the results? For context: https://www.southernhomebrew.com/breworchpure.html I've used a lot of the Vintner's Harvest - Oregon Fruit Company 49oz cans with success, I'd say in general they make a...

I have a press, and I find it difficult to find enough bulk fruit to use with it to make 3-5 gallon batches. That is a lot of fruit juice. I'd rather not add water and sugar if I don't have too to get the volume of 3-5gal. Do you all go to farmer's markets? Order online? What price points...

Hello HBT community, This site and its community is fantastic and has been a staple in my research when brewing and vinting, so thank you all! I looked pretty hard to find info before posting, but I haven’t had much luck. I’m seeking any intel you folks might have on the following: What is...

Hi, I will add POM pomegranate juice that has been flash pasteurized to my secondary fermenter. Do I need to prep the juice at all, such as using campden tablets, or can I just add the juice as is? Should I try to sanitize the lid of the juice container before pouring in? Please let me know...

So you may have heard of Dog Fish Heads beer Slightly Mighty --- its a low carb IPA sweetened with Monk Fruit. I am currently doing keto and its intrigued me and I wondered if anyone else has tried or is going to try using Monk Fruit in their beers. My thoughts are to ferment the beer as dry as...

I initially planned to fruit one of my recent brews "because I love peaches", but after pulling a sample, I am rethinking my approach. The beer tastes great and I think adding fruit will potentially detract by hiding some of the more subtle flavors I enjoy. I want to know why others decide to...

Hey all. We have a pretty good supply of Missouri peaches during certain times of the year that we would like to utilize in a beer. No offense to any Georgians out there, but they just seem to taste better than the other peaches that are available year round. I am, however, not wanting to do...

I'm currently making my first kettle sour beer that will have a raspberry fruit addition after primary fermentation. I've been tasting samples periodically while its been souring but I'm wondering how this will compare after the yeast remove the sweetness and turn it into wonderful alcohol. I...

About to embark on my first batch of mead making, and I’d like to make a cherry mead, but am finding myself wracked with indecision as to the variety of methods of introducing the fruit, when, and how. I know I could add cherries to the primary fermentation or secondarily, and that the flavors...

I'm brewing my first sour Berliner Weisse and it has a strong sulfur smell. Is this an infection or will it clear? A little background. I brewed an all grain with 50% wheat, 50% pilsner. Kettle soured for 2 days with Lacto Delbrueckii, boiled for 15 min, cooled and pitched US-05. Initial...

I'm using the Mr. Beer 2-gallon fermenter, and I've made a lot of fruit beers that turned out great using canned fruit pureed in a blender. I want to make a beer with a strong apricot taste to it and high alcohol content, so I picked up a can of apricots to throw in the blender, and I also...