First fruit secondary, how to sanitize puree?

[MistFM]

Hey everyone, so I am brewing a nice summer peach beer. I added 1 lb of peach puree during flame out, and I am planning on adding more peach during secondary. I bought a 3 lb can of peach puree from the LHBS, and poured what was left into a sanitized tupperware container then put it in the freezer. My question, is would I have to pasturize the peach puree before adding to secondary or will the fact that I sanitized the tupperware container before pouring my sanitized peach puree into it be enough? If I need to sanitize my puree, how would I go about doing it? It's not chunky, but a pure liquid....

Thx in advanced.

 

[MachineShopBrewing]

should be fine. I wouldn't have added any of it to the kettle. Next time I would just add it all to the ferment.

 

[MistFM]

should be fine. I wouldn't have added any of it to the kettle. Next time I would just add it all to the ferment.

I have heard both ways, why wouldn't you add during flameout?

 

[Captain Damage]

Heating the fruit to above about 165F will cause the pectin to make a haze in your beer. You can treat the fermenter with pectic enzyme, which you can get at most LHBSes, to remove the haze.

 

[RogerDeRok]

About adding to the kettle, wouldn't adding it that early cut a lot of the sweetness you'd get from adding it to the fermenter?

 

[chickypad]

About adding to the kettle, wouldn't adding it that early cut a lot of the sweetness you'd get from adding it to the fermenter?

Adding fruit doesn't add sweetness as the sugar ferments out (unless you're filtering first or something). I would think you would not get nearly as good flavor, though, adding it to the boil as opposed to post primary.

 

[RogerDeRok]

Adding fruit doesn't add sweetness as the sugar ferments out (unless you're filtering first or something). I would think you would not get nearly as good flavor, though, adding it to the boil as opposed to post primary.

That's actually what I meant to say. I said sweetness when I meant flavor. Oops!

 

[Cider123]

Also by adding at flameout, that temp will cook your peaches to some degree. This will change the flavor. I find a big difference in flavor between cooked and fresh peaches.

There is a misnomer that by adding fruit at secondary and fermenting out you'll end up with a fruity sweet brew like you get in some commercial beers. The sugars ferment out and you may have a slightly peach flavor but not fruit sweet. If you want the hint of sweetness you could back sweeten at the end with a little lactose which is unfermentable. Check the archives on use of lactose sugar.
I learned this the hard way with raspberries. You end up with the tartness and just a hint of raspberry flavor, but certainly not the "yummy" flavor that some girlies love in their beer.

 

[MachineShopBrewing]

A lot of the breweries in Belgium will back sweeten after fermentation with artificial sweeteners like saccharine. These are very sweet and do not ferment.