Adding Fruit to Extract Beer

[ReverendOwl]

I've hada tin of pilsner malt extract sitting around that I wanted to use up. It's just a Wilkinson's kit so nothing special, so I want to add some fruit or fruit puree to it to make it a bit more interesting. I've already set off the primary fermentation, and planning on adding fruit to the secondary, just wanted to know if anybody had any tips.

I want to bottle a few bottles worth, in case it's rad I'd like to keep some bottles set aside to save for future drinking, the rest I plan on leaving in the keg after secondary and drinking now.

My question is, I'm a little bit wary about the bottling, as the sugar from the fruit may cause bottle bombs. I was planning on leaving it in the keg until secondary fermentation stops before bottling, but will this leave it undercarbonated? Can I use CO2 to force carbonate it, and then bottle it once secondary is over? If i add fruit puree and let it secondary in the bottles as well as the keg, should I avoid adding priming sugar as well?

Any tips would be much appreciated. I'm planning on using kiwi fruit, but would consider using a couple of different vessels to try out different fruit on the same batch.

 

[RM-MN]

I wouldn't do the secondary ferment in the keg because I think you will end up with a bit more sediment from the fruit puree and excess yeast. For most secondaries we recommend racking to a smaller vessel to limit the air space at the top because the production of CO2 is over and there won't be much CO2 to protect the top of the beer. You plan on a true secondary fermentation and that will raise another krausen so you need a vessel large enough to contain that krausen or it will spill over and being a fruit puree, that krausen can be really messy.

You won't be bottling this beer (or kegging it even) until the ferment is complete. Then you can force carbonate it in the keg or add priming sugar for a natural carbonation. You can keg part of it for force carbing and then measure the remaining carefully so you know how much priming solution to add for bottling or you could bottle some right from the keg once it is carbonated.

 

[evchenko]

Oh hai fellow bristolian

 

[ReverendOwl]

I wouldn't do the secondary ferment in the keg because I think you will end up with a bit more sediment from the fruit puree and excess yeast. For most secondaries we recommend racking to a smaller vessel to limit the air space at the top because the production of CO2 is over and there won't be much CO2 to protect the top of the beer. You plan on a true secondary fermentation and that will raise another krausen so you need a vessel large enough to contain that krausen or it will spill over and being a fruit puree, that krausen can be really messy.

You won't be bottling this beer (or kegging it even) until the ferment is complete. Then you can force carbonate it in the keg or add priming sugar for a natural carbonation. You can keg part of it for force carbing and then measure the remaining carefully so you know how much priming solution to add for bottling or you could bottle some right from the keg once it is carbonated.

I've only got one 5 gallon fermenter and keg due to space, but I do have a smaller glass carboy, would it be safe to secondary half with fruit in the glass carboy with a blowoff tube, and then keg the rest without fruit for a quicker pint! Do you think fresh fruit would be safer than puree?

 

[ReverendOwl]

Oh hai fellow bristolian

ello thar!

 

[RM-MN]

I've only got one 5 gallon fermenter and keg due to space, but I do have a smaller glass carboy, would it be safe to secondary half with fruit in the glass carboy with a blowoff tube, and then keg the rest without fruit for a quicker pint! Do you think fresh fruit would be safer than puree?

I think you have a good idea with dividing the batch. Leave about half a gallon space in the smaller carboy for the fruit krausen to go and keg the rest. I don't think you will need a blow off but....yes, fruit ferments can do crazy things because you have so much yeast available already it is likely to really take off. If it doesn't get crazy, the blow off is just a big airlock anyway.

 

[ReverendOwl]

I think you have a good idea with dividing the batch. Leave about half a gallon space in the smaller carboy for the fruit krausen to go and keg the rest. I don't think you will need a blow off but....yes, fruit ferments can do crazy things because you have so much yeast available already it is likely to really take off. If it doesn't get crazy, the blow off is just a big airlock anyway.

Thanks for the info, I think splitting the batch is the way, that way I have some beer ready sooner as well (delayed gratification is not in my vocab). What do you think about fresh fruit vs puree. I'll probably mash the fruit into a paste otherwise it will never come back out the carboy, but I'm just curious if fresh is worth the slightly higher bacteria risk, or whether puree will be too much sugar for taste.

 

[ReverendOwl]

I think you have a good idea with dividing the batch. Leave about half a gallon space in the smaller carboy for the fruit krausen to go and keg the rest. I don't think you will need a blow off but....yes, fruit ferments can do crazy things because you have so much yeast available already it is likely to really take off. If it doesn't get crazy, the blow off is just a big airlock anyway.

My carboy is only 1 gallon, do you think I should only fill half, and leave half for krausen or can I get away with a bit more? How much fruit should I use, I'm going to boil/juice it otherwise the whole fruit will never come out the neck of the carboy, so it will be in liquid form of that makes a difference. Sorry for all the questions, I've never used fruit before!

 

[RM-MN]

With only a gallon carboy you sure don't have to leave a half gallon headspace. I was thinking that you had perhaps a 3 gallon. I'd probably fill it at least 3/4 of the way and maybe more if I had a tub to set it in, just in case it overflowed. If you want to try something that most brewers wouldn't, put a piece of plastic wrap over the top and wrap a rubber band around the neck to hold it on. Use a pin to poke a hole for the gas to escape and set the carboy in a plastic tub in case it should spill over.

I haven't brewed with much fruit so I'm not an expert on how much to add. I'd guess about 10% of the volume should be fruit but I would hope someone else would give advice on that.

 

[bdawg62]

I have done a Cherry Belgian Ale that turned out nice. It was a 2.5 gallon batch that was racked onto 49 ounces of cherry purée in a secondary fermenter and allowed to sit for 4 weeks. It showed evidence of fermentation for 3 weeks before it finally settled down. If you only have a 1 gallon secondary, I would add purée first and then rack to about the .9 gallon mark that you will make on the jug. I would put a blowoff tube on it for the first few days and then use a standard bubble lock. You may not even need the blowoff tube, but it wouldn't hurt to be safe.

 

[ReverendOwl]

I have done a Cherry Belgian Ale that turned out nice. It was a 2.5 gallon batch that was racked onto 49 ounces of cherry purée in a secondary fermenter and allowed to sit for 4 weeks. It showed evidence of fermentation for 3 weeks before it finally settled down. If you only have a 1 gallon secondary, I would add purée first and then rack to about the .9 gallon mark that you will make on the jug. I would put a blowoff tube on it for the first few days and then use a standard bubble lock. You may not even need the blowoff tube, but it wouldn't hurt to be safe.

I'm guessing I shouldn't use priming sugar or anything as well as the kiwis will contain enough?

 

[RM-MN]

I'm guessing I shouldn't use priming sugar or anything as well as the kiwis will contain enough?

You shouldn't bottle until your beer reaches final gravity and then you should use priming sugar because then you will know how much sugar to add to get the proper carbonation. Fruit sugars can vary so you can't count on that for the proper amount.:rockin:

 

[StarGuira]

I have an oatmeal stout sitting on 6lbs of organic cherries.. last week when i checked the Fg was 1.030 .. fermentation has clearly stopped.. wondering if i should bottle Or leave it another few more weeks since last week the cherry flavor wasnt really there..n

 

[Texconsinite]

Here's what I would do.

Either puree or fresh fruit works, but just remember that if you put whole fruit into a glass carboy, it will expand when it sits in the beer and be real pain to get out.

What i normally do (and keep in mind that i make so many fruit beers, my HB club has nicknamed me "Angry Orchard"):

Buy a pound of fresh (or frozen) fruit., If fresh, wash then freeze it (this will help w sanitation, and break down cell walls so you ferment it more completely). Let the bag thaw in some warm water, and throw it in a blender, and put in bottom of 1 gallon carboy, then rack the beer onto it.

Leave slightly more headspace then you would, and attach a blowoff tube, but it shouldnt be a big a high krausen.

Let the beer sit on the fruit for 2 weeks, then bottle as normal. The only difference is its probably a good idea to filter through cheesecloth when transferring to bottling bucket, as there will be some fruit goop floating around. You shouldn't have a problem with bottle bombs, dont overthink it.

I understand space is a concern, but in the future, I'd recommend investing in a 2 gallon plastic bucket or two for split batches, for several reasons.
1)Takes up about same amount of counter space as a 1 gallon carboy, with twice the space.
2) no narrow neck means its easier to get down in there and scrub, or get fruit chunks out of it. You can even put fruit in a mesh bag for less mess
3) Because of the greater volume, you will lose relatively less beer due to trub/ fruit matter on the bottom than you would with a gallon batch. I find it almost not worthwhile to use 1 gallon jugs for brewing anymore since cleanup and time spent transferring is not proportionally less. After transfers you end up with 6-8 12oz bottles or 4-5 wine bottles from a 1 gallon. :-(

2 gallon buckets are way to go. As an added bonus for brewers limited on space, you can put two 2-gallon bucket next to each other, then if you have the airlocks both to the outside, you can easily stack a third bucket on top in between the other two. Using this method, i fit a 6.5 and 3 2 galloners on top of my apartment fridge for over a yr.

Cheers!!