Question about using frozen Cherries.
- Thread starter John Doe
- Start date
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I add frozen fruit all the time to various brews. I cold crash and transfer to secondary then add potassium sorbate. NEVER an issue.
cnash
Well-Known Member
I’ve racked onto frozen cherries before. Didn’t do anything to them except let them thaw slightly.
CKuhns
Everything learned in Kindergarten still applies!
I would not heat them. It could set and or release the pectin and to me the heated berries do not taste as good. As mentioned above it will work to dump them in as is. I freeze all my fruit, thaw and place them in a sanitized paint strainer bag with a handful of marbles to sink them. Makes clean up and racking a lot easier.
I’ve added thawed strawberries and ended up with a pelical.
CKuhns
Everything learned in Kindergarten still applies!
WOW! That's... Unfortunate - And the pic certainly is worth a thousand words. I have done more than a few fruit additions and to date have not had a problem. (Lucky I guess.) I understand that freezing fruit typically does not kill bacteria but makes them go dormant so if already on the fruit could be an issue when introduced to your Mead. Thawing frozen berries open to atmosphere could however leave the fruit susceptible to bacteria and wild yeast as we know there are lots of things floating around in the air we breathe and certainly could increase your risk. Again, nothing wrong with throwing them in frozen.
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I thawed them in the zip seal bag they came in mushed them in the sealed bag sanitized the scissors and outer bag. It was a huge surprise to me!
gratus fermentatio
Well-Known Member
I think you meant sulfite, not sorbate. Sulfite will sanitize the fruit, sorbate will inhibit fermentation. Unless that was your intent in the 1st place.
Regards, GF.
Nope. Potassium Sorbate and yes to inhibit fermentation.
Another note, if heavy fruit flavor is your goal, frozen fruit will not accomplish it. I also add Brewer's Best Extract. IMHO they produce the best flavors.
