Raspberry Juice

[Lost Pirate]

Ok, got a guy that wants me to brew a Raspberry Hefe. He's going to give me some fresh raspberry juice for it. My question is how much juice should I use and when should I add it?

 

[Reverend JC]

Make sure you boil it first, and i would add it in small amounts to secondary. Taste as you go to find the required strength of raspberry flavor.

 

[Driftless Brewer]

I don't think you want to boil it. That's how you turn juice into jelly! Do what the wine makers do and add some potassium metabisulfate to the juice. This will kill off any bacteria and wild yeast, but then it breaks down into yeast nutrients (I don't recall how long the break down process takes, but it's not very long). I would then add it to the primary because you want all the sugars from the juice to ferment, otherwise you will have exploding bottles.

 

[Reverend JC]

When i was dispensing the bad advice of boiling i was thinking raise it to 180 ish, to kill bacteria but not boil and create pectins. my bad.

 

[coyotlgw]

I just did a Cherry Pale Ale with three pounds of pureed fresh cherries. Based on Sam Calagione's Extreme Brewing chapter on fruit and spices I added them to the wort at the end of the boil and held for 20 minutes, starting at 180°F and ending at about 165°F

Bottled last weekend and so far it seems good

 

[dantodd]

if you want to pasteurize the fruit without having to be so careful about the pectin you can pick up some pectinase at your local winemaking shop. It is an enzyme that will prevent the pectin from gelling.

 

[smada_leumas]

I just started a Cherry IPA (first time) and I'm wondering when to add the Cherry extract that came with the kit. Directions say to add before bottling. Do I also use the priming sugar? Any help is appreciated

 

[joed123]

I just started a Cherry IPA (first time) and I'm wondering when to add the Cherry extract that came with the kit. Directions say to add before bottling. Do I also use the priming sugar? Any help is appreciated

the cherry extract doesn't have fermentable sugars so you still need the 5 oz of corn sugar for priming

 

[cornhusker1989]

I logged on today as I am racking a pale ale into a secondary. i am experimenting with adding grapefruit juice to enhance the flavor of the cascade hops i used exclusively, the last batch i used grapefruit zest in the boil and got more bitter than grapefruit. i asked a brewpub brewer he suggested 1-1.5 oz per gallon. that seems like a lot. i am not trying to make a fruit beer, just a touch of tanginess that compliments the cascade hops. I also told of heating to 180 degrees and understand that it will eliminate (?) the fermentables. i plan on doing a half oz per gallon- anybody want to chime in on my plan before i am at the point of no return??? is it relevant to the rasberry hefe question? seems like he wants more fruit in his beer, maybe 1.5-2 oz per gallon would be a good starting point for that style.