Adding Fruit to Fermentor

[DayMoonBrewing]

I’m getting ready to add orange peels to my wheat beer, but I have some questions -

(1) The peels have been sitting in the freezer (frozen) for the past few weeks. Do I need to defrost them before adding to the beer? Or can I add while still frozen?

(2) Should I move the beer into a secondary before adding the fruit? I don’t use a secondary and would be happy to avoid it here, but wanted to see if anyone’s experience would suggest that it should be done. My preference is simply to add the fruit into the fermentor - with the expectation that it may start fermentation up again.

Thanks!

 

[cmac62]

I would drop the peel into some vodka to sanitize, then you can do what you want. I know my personal experience is using a tincture to extract the flavor and then add that at bottling. Then you have more control, as you can add to taste. I don't believe a secondary is needed for this. Good luck with you beer.

 

[JimRausch]

Agreed that a secondary is not necessary. How much are you adding? Did you zest them? You definitely don't want to add any of the white pith. A quick way to zest is by using a vegetable peeler.
When I add fruit to my wheat beers, I freeze them, thaw, then refreeze to break down cell walls. Then sometimes thaw, sometimes not depending on the volume- 1lb- don't bother. 3lb- thaw. I don't do any further sanitation. This is blueberry, raspberry, papaya, peach where you need to use a lot of fruit.
Having said that, when I'm adding orange peel, I add it during the last 5 minutes of the boil. But I also simmer some with my priming sugar at bottling time. Usually talking 1/2-1 tablespoon amounts.

 

[Jag75]

I would thaw out and put in a jar and pour just enough vodka to cover them. Put em in your closet for 7 days then pour the whole contents in primary . Give it about 5 days then keg or bottle .

 

[AzOr]

Next time you can throw them in the boil for a few minutes and then make sure they make it into the fermenter. I use this method for my pale ale (orange cascade pale ale recipe found in forum.

 

[cactusgarrett]

I would thaw out and put in a jar and pour just enough vodka to cover them. Put em in your closet for 7 days then pour the whole contents in primary . Give it about 5 days then keg or bottle .

This. You wouldn't need a secondary at any point, since peels are pretty whole and you shouldn't find any clarity issues. Only time I secondary with fruit additions is when i've frozen the fruit and it turns to mush and is "loose" in the fermenter. THEN i'll utilize a secondary, but just for clarity purposes. I would avoid the boil, as you'd likely loose the gentle aromatics you're looking for. Not to mention the pith would likely contribute towards bitterness.

 

[cmac62]

I like the idea of boiling the zest with the bottling sugar, as this would up the orange flavor without loosing much to fermentation.