Wineries don't even wash their grapes before pressing. Don't worry too much about it especially if additions are post-fermemtation.
If you use fresh fruit for beer, you DO need to take steps to sanatize, as wild yeast is definitely a factor in fresh fruit, and WILL sour your beer.
Good luck!
Not to steer us off-topic, but I kind of wanted a sour quality in my strawberry ale. I wonder if not sanitizing them would've been the answer...or if that would've just caused the entire batch to spoil in an awful way.
you could put in in a bit of liquor for awhile. i did that with vanilla beans and it turned out pretty good. vodka will not contribute any additional flavor but other liquors might
If you use fresh fruit for beer, you DO need to take steps to sanatize, as wild yeast is definitely a factor in fresh fruit, and WILL sour your beer. Most people puree and boil. All it takes is about 40 seconds at a temp over 180 to sanatize fruit, so if you don't go the pre-packaged route, take those 40 seconds!
Not to steer us off-topic, but I kind of wanted a sour quality in my strawberry ale. I wonder if not sanitizing them would've been the answer...or if that would've just caused the entire batch to spoil in an awful way.
Eh, I would be sure to use a quality Vodka, cheap Vodka certainly has a flavor.
How does one sanitize fruit before adding it to the fermentation vessel? Is boiling the only way?
Thank you.
Enter your email address to join: