YOpassDAmike
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- Jul 13, 2015
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I recently brewed a 5 gallon batch of a saison that is currently in the primary fermenter. Once the beer ferments out, I plan on transfering the beer to a secondary fermenter (I want to rack the beer on freshly crushed blueberries). The saison will be bottled (bottle conditioned) therefore, I do not want the wild yeast of the blueberries to create bottle bombs or gushers that is why I want the blueberries sanitized. My question is how to I sanitize the 5-8lbs of freshly crushed blueberries? Boiling the blueberry slurry will give me an unwanted cooked fruit taste. I heard about using a campden tablet to sanitize crushed fruit but I am unsure how to go about doing this. My worries about using a campden tablet is that it may kill my sasion yeast that I want to use for bottle conditioning the beer, also I'm not found of adding unwanted SO2 into my beer. Will the campden tablet also kill my saison yeast strain with the wild yeast? Are there any other ways to sanitize these blueberries?