How to Pasteurize Fruit for Secondary

[Boston85]

I am racking to a secondary today my Raspberry Ale, but I am just not sure exactly how to pasteurize the fruit. I have frozen bagged 48 oz worth of raspberry. From reading other posts, it looks like I can either do it on the stove in water, or possibly in the oven? I have seen pictures where people are adding the whole raspberry to the secondary, but if I pasteurize on the stove with water it looks like it just makes juice.

Anyone have any tips on best practices for doing this?

 

[hoppymonkey]

You can soak it in vodka for at least an hour. If you do it stovetop, keep the temp to 150-160 degrees to avoid the jelling effect.

 

[trish]

I'm also working on a raspberry ale. The recipe I used didn't say anything about pasteurizing, and it said to put the raspberries in the primary. But I think pasteurizing and putting into the secondary is a better idea.

 

[73Drvr]

I have a strawberry blonde recipe that has you cut up the strawberries, add some water, and a crushed campden tablet, to sterilize the fruit, and let it sit for 24 hours. This particular recipe has you put the strawberries in the primary with excellent results. Don't see why it wouldn't work for other fruit.

 

[jkarp]

Frozen raspberries are already washed in a sanitizing solution before packaging. Just toss 'em in.