Aging beer on peaches

[banesong]

Morning.

I have an light American wheat that I brewed, with the objective of aging it on peaches. I targeted 5lbs of fresh picked peaches for 2.5 gallons, but am uncertain on the length of time that I should age it for.

Suggestions?

 

[Cheesy_Goodness]

I'll probably be racking on peaches this weekend actually.

I'll probably puree the peaches and rack on top for about a week. If it needs more time I'll give it more, but I'm not planning on too much more than a week.

 

[banesong]

I'll probably be racking on peaches this weekend actually.

I'll probably puree the peaches and rack on top for about a week. If it needs more time I'll give it more, but I'm not planning on too much more than a week.

I was thinking halves, and let it ride a week or so.

I debated pureeing, but that is an extra potential contamination step.

 

[Cheesy_Goodness]

Probably can't go wrong either way.

My plan is to take them out of the freezer, let them thaw, puree, and pasteurize on the stovetop. Normally pectin haze would be a concern but since it's a wheat beer I thought it wouldn't matter much.

 

[banesong]

Probably can't go wrong either way.

My plan is to take them out of the freezer, let them thaw, puree, and pasteurize on the stovetop. Normally pectin haze would be a concern but since it's a wheat beer I thought it wouldn't matter much.

Hrm.... didn't think about the concept of pasteurizing them. More thinking <may> occur. It is Friday, after all.

 

[Cheesy_Goodness]

I should add that usually when I add fruit I don't bother with pasteurizing, but mine is a really low ABV to begin with. Just playing it safe

 

[zmanzorro]

I've done peaches/apricots a few times. I don't think I went any longer than two weeks. If you don't want any sour funkiness, definitely pasteurize them.

 

[adiochiro3]

I used a Campden tablet in my peach puree this year per Yooper's advice. Worked great. A week was spot on for peach flavor in my pale ale.

 

[AkTom]

I used a #10 can of apricots, puréed for a week or so. Turned out great. I have another t gallons with peaches, same thing ready to bottle now. Getting good fresh fruit is difficult at best and the one time I used frozen peaches hardly noticeable.

 

[seagondollar]

Ive decided that all my fruits wont age longer than 1 week on my beers, as after that the flavor ferments out, starts going tart. I feel like 5 days and then in the keg is optimum for melding the natural fruit flavor.

 

[banesong]

Thanks! Guess I will have to wait a bit to schedule a week for the fruit.