nickhead
Well-Known Member
Hey guys - I've been experimenting a bit with fruit lately. I recently brewed Ed Wort's Apfelwein and really appreciated its simplicity and economical price. Naturally, some crazy variations ensued. One variation, which i'm calling grapewein, is the same exact concoction Ed Wort masterminded except for the substitution of grape juice instead of apple juice. Another variation is exactly what I just described but with the addition of honey and delicious fresh Colorado peaches.
Well, the peaches are looking pretty skanky at this point (2-3 weeks in primary) and I'm wondering if this is standard. How long do you guys leave fruit in the primary or secondary?
It is done fermenting, and I should probably rack to secondary and remove the fruit (although I planned on leaving it in primary the whole time), but i'm also curious if fruit normally gets all gross and brown and generally nasty?
I figured the lack of air paired with the alcohol would preserve the fruit much like canned fruit, but it sure doesn't look that way.
What's up? Thanks again.
Well, the peaches are looking pretty skanky at this point (2-3 weeks in primary) and I'm wondering if this is standard. How long do you guys leave fruit in the primary or secondary?
It is done fermenting, and I should probably rack to secondary and remove the fruit (although I planned on leaving it in primary the whole time), but i'm also curious if fruit normally gets all gross and brown and generally nasty?
I figured the lack of air paired with the alcohol would preserve the fruit much like canned fruit, but it sure doesn't look that way.
What's up? Thanks again.