Adding Apricot?

[Slickshoes]

Hi all, I had a great brew day and brewed an amber ale and a apricot wit!
I wanted to know when the best time would be to add the apricot puree to the fermentation? It's just about two gallons of apricot wit that I have fermenting. Also it's a vintners 3 lb can what would be a good amount?

 

[revco]

Typically, I add fruit over a secondary transfer. I usually plan for the primary ferment to go for 10-21 days, then rack on to the fruit for another 5-7 days. Keg or bottle after that. I typically start at 1lb per gallon and adjust more or less depending on the strength of the fruit or the desired flavor impact. It'll renew fermentation a wee bit, but usually only for a day or two. You can always use extract flavoring at bottling/kegging to increase the flavor if it comes out too light. Hope that helps!

 

[Toga]

I like to add fruit to primary when the beer is almost done fermenting. I have added at the beginning in primary, near the end, and via a secondary. I found primary near the end of fermentation works best for me. I get great flavor and aroma from the fruit this way with reduce the possibility of oxidation and infection not to mention it is simply less work. My personal preference is to use fresh fruit and puree then pasteurize it, or use the Oregon canned purees vs the "fruit extracts" available at the LHBS.

 

[Slickshoes]

I had a feeling I would get some primary and secondary votes. being that it's a small batch only 2 gallons, I'm thinking the primary would be more suitable, I'm thinking about adding 2.5 lbs of puree. Do you seeing anything wrong with this? I usually ferment for 2 weeks and only use a primary for my batches. Any tips would be greatly appreciated. Thanks for the replies!

 

[Toga]

Nothing wrong with adding a couple pounds to primary for a 2 gallon batch. You should be fine with adding 2.5lbs.

 

[Slickshoes]

It's been in the primary for about two weeks. I added the fruit 5 days ago and noticed the fermentation kicked up for 2 days. How long should I let it go? And what could I make at home with the left over apricot puree?

 

[revco]

It's been in the primary for about two weeks. I added the fruit 5 days ago and noticed the fermentation kicked up for 2 days. How long should I let it go? And what could I make at home with the left over apricot puree?

I would probably think between 5-7 days. I haven't usually needed to exceed that in most cases, and you might run the risk of getting mold on your fruit if you go too long. That's not a major problem, you can just rack from underneath, but some don't like to roll that way including myself.

 

[Slickshoes]

Do you think it will be ok? I plan on doing it this week if I have time. The fruit has been in their 12 days.