Adding Fruit after Second Ferm

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SnyderCider

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Hey guys so I just finished my second batch of cider. I added two stabilizers so fermentation has been halted. I watched a few videos saying you can add frozen fruit to a clean carboy and let it sit. I puréed raspberries and blueberries and put them at the bottom of the carboy. Went back to reading different things online and I’m questioning this strategy. Is this a good way to go about adding fruit? If so how long should I let it sit? And if it’s not sweet enough how can I add a sweetness that doesn’t completely tank the flavor? Thanks!
 

Beer666

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That's generally how people add fruit to beer and cider but without the stabilisers. Are you planning on drinking it flat or force carbinating? I am lazy and like to add apple juice to a bottle of dry cider to add some sweetness and flavour.
 
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SnyderCider

SnyderCider

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That's generally how people add fruit to beer and cider but without the stabilisers. Are you planning on drinking it flat or force carbinating? I am lazy and like to add apple juice to a bottle of dry cider to add some sweetness and flavour.
I was gifted a kegerator and bought the corny and carb tank myself so I’m force carbonating. I tried regular sugar for a batch and it just tasted kind of funky.
 

Cider Wraith

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I am lazy and like to add apple juice to a bottle of dry cider to add some sweetness and flavour.
...I ferment to wherever the yeast go but still get nice residual sweetness and fruity flavors

...but yeah, just made a couple of batches of pineapple that came out maybe a hint thin tasting ... so with each 7 or so ounce pour I throw in an ounce of sweet pineapple at serving ... simple and tasty
 
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Beer666

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I was gifted a kegerator and bought the corny and carb tank myself so I’m force carbonating. I tried regular sugar for a batch and it just tasted kind of funky.

I have not tried sugar but i can imagine it might taste a bit weird. One thing i might try next is reducing some apple juice to add to the glass. You can add fruit in the keg if you have something to contain it but i have found as the keg empties the flavour fades.
Mrs has made blackberry cordial before. I reckon that would be great in cider and its fridge stable.
 
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Never tried making cider, but I've used the same basic method you described with good results. Freezing fruit then adding to a secondary and racking the beer on top of the fruit. It's the only time I use a secondary and the only reason I hold on to one glass carboy.
But all fruit isn't the same and the flavor will vary from batch to batch. I've found extract to be very useful in fine-tuning the taste. In fact, some of the better fruit beers I've made were entirely with fruit extract. At first it felt like cheating, but then I reasoned that I use pellet hops for consistency and it's not really that different. If it's an all natural extract and not artificial flavoring I'm really just using the part of the fruit I want and there's a lower chance of infection. That said, it's a personal choice and there's just something about using fresh fruit. I still do it sometimes too. But extract is definitely useful for achieving consistent results.
 
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