So we decided it was the ladyfriend's turn to pick a beer and she figured it should reflect the season but still be rather quaffable. After brainstorming, we came up with the idea to make a Pomegranate Blonde... sounds delish.
We'll be using BM's Centennial Blonde (made it three times) except using S-04 because the fruity ester profile is nice. After 3-4 weeks or so, we'll use potassium sorbate to kill the yeastie-beasties, add the POM to our keg and rack on top. One would think it would be too sweet but we will just be using one of the little individual POM juices (probably ~8oz) so there won't be tooooo much sweetness.
The only problem is we aren't sure how to add it. It definitely isn't pasteurized as it is advertised as organic so we need to kill anything that could possibly cause infection. Would it be better to:
1) Add the POM juice and bit of water to a sauce pot and boil for 10-15 minutes
2) Let it sit in vodka before adding. If this is recommended, a) how much vodkie, and b) how long to let it sit?
Thanks in advance!
We'll be using BM's Centennial Blonde (made it three times) except using S-04 because the fruity ester profile is nice. After 3-4 weeks or so, we'll use potassium sorbate to kill the yeastie-beasties, add the POM to our keg and rack on top. One would think it would be too sweet but we will just be using one of the little individual POM juices (probably ~8oz) so there won't be tooooo much sweetness.
The only problem is we aren't sure how to add it. It definitely isn't pasteurized as it is advertised as organic so we need to kill anything that could possibly cause infection. Would it be better to:
1) Add the POM juice and bit of water to a sauce pot and boil for 10-15 minutes
2) Let it sit in vodka before adding. If this is recommended, a) how much vodkie, and b) how long to let it sit?
Thanks in advance!