Using Jelly in Beer

[bpoppa]

So...I have some homemade jelly, could I use when making beer? It has a delicious flavor and could be great in a wheat beer. Thoughts?

 

[Clonefarmer]

So...I have some homemade jelly, could I use when making beer? It has a delicious flavor and could be great in a wheat beer. Thoughts?

The pectin may make the beer hazy. If it's all natural there shouldn't be any issue with fermentation.

 

[rocketcrab]

From reading several Aussie home brew forums, it's use is popular downundah.

 

[exotica59]

hmmmm Jelly used in beer huh? intriguing. Might be fun to try.

 

[ritchie]

you might have better luck with an all natural preserve then a jelly for a wheat beer

 

[Morbo]

Their are wines that have been made with jellies that have had good results. As stated before just watch the pectins. Probably wanna add it to secondary.

Good luck.

 

[emjay]

I know the pectins (fruit starch...) have been mentioned a fair bit... but many LHBS's carry pectinase which you'll probably want to use to some degree. Pectin is present in fresh fruit but it tends to be HEAVILY present in preserves, especially jellies, as that's what largely gives the jelly its consistency.

Too much starch in beer isn't at all desirable... it adds some character to certain beers but in fairly small amounts. Using pectinase will convert some of those fruit starches much in the same way that the mashing process, specifically the saccharification rest, or even using exogenous sources of amylase, converts grain starches into sugars.