Adding Fruit to my beer

[GPNewBrew]

Going to be starting on my first fruit beer (either an Apricot or Cherry Blonde) and plan on keeping everything in my prImary fermenter (SS Brewtech), not bothering with a secondary.
My question has to do with how to add the fruit (purée in this case). Should I just add it directly into the “mostly” fermented beer, or use a nylon grain bag, which will make eventual racking to bottling bucket an easier event? I’m pretty sure my brew bucket has enough room below the spigot to handle the fruit, it it doesn’t float on top.

 

[Cantina De Jefe]

I've done an apricot hefeweizen with whole fruit (halved apricots) with no problems. After a week or so the fruit should sink and you will have a beer/fruit wine easy for racking. I'm thinking the puree should behave similarly and sink after fermentation dies down.

 

[Jag75]

I've done an apricot hefeweizen with whole fruit (halved apricots) with no problems. After a week or so the fruit should sink and you will have a beer/fruit wine easy for racking. I'm thinking the puree should behave similarly and sink after fermentation dies down.

mmmmm an apricot hefeweizen. That sounds amazing .

 

[Rob2010SS]

The puree will behave the same. I've used cherry puree in a stout as well as a sour and peach/nectarine puree in a sour and it always sinks to the bottom.

I would just pour it in loose.

 

[Kirkwooder]

The puree will behave the same. I've used cherry puree in a stout as well as a sour and peach/nectarine puree in a sour and it always sinks to the bottom.

I would just pour it in loose.

+1 Pour it right in and let it ferment. I do it with my raspberry wheat that I brew a couple times a year. Lots of fermentables in the fruit so expect it to take off and go gain. Let it drop clear, witch may take a while, before bottling.