Adding fresh fruits/ingredients

[krayz605]

Hi everyone,

I am new to cider making and want to start a few gallon batches to have ready for fall.

I have read about people adding berries/peppers/flavoring to both primary and secondary fermenting. What steps can be taken when adding fresh ingredients to ensure that contamination doesn't happen? Is simply washing fruits enough? Are the results much different adding in primary or secondary?

Thanks,

Jason

 

[gratus fermentatio]

Wash the fruit, then either sulfite the must/wort or sulfite the fruit.
Regards, GF.

 

[Catsnstuff]

One of the other threads mentions that brewers' yeast is tolerant of campden tablets. If you were adding the fruit to the secondary, would you then be able to campden it without killing your useful yeast?

 

[gratus fermentatio]

One of the other threads mentions that brewers' yeast is tolerant of campden tablets. If you were adding the fruit to the secondary, would you then be able to campden it without killing your useful yeast?

Yes, I do it that way with wine & mead all the time, works great.
Regards, GF.

 

[therackman]

I've seen recipes say to soak in vodka. That is what I did for my blackberry cider that's fermenting. Sampled today and no infection.