When To Add The Fruit???

[JOHN51277]

I AM BREWING A GERMAN WHEAT, WHICH CAME WITH (real fruit extract). SHOULD I ADD THIS TO THE SECONDARY, THE BOTTLING BUCKET, OR WOULD IT TASTE BETTER IF I TAKE REAL RASPBERRIES AND PASTUERIZE THEM AND ADD TO SECONDARY??? I BREWED IT LAST NIGHT AND ITS CHUGGING AWAY NOW (bubble about 1 per second). I HAVE HEARD THAT THE FRUIT EXTRACT THAT COMES WITH THE KIT TASTES LIKE AN EXTRACT. ANY HELP WOULD BE GREATLY APPRECIATED.

 

[DeRoux's Broux]

i think the fruit extracts taste pretty bad. that's from my experience with them (blueberry wheat using the Oregon brand fruit stuff).
you can pasturize some fresh fruit and rack your beer on top of it into the secondary. or use a little fruit essence when bottling. but, from what i hear, a little essence goes a long way.
next time you brew, try steeping 4 lbs. of the fruit of your choice in the brew kettle for 15-20 minutes after shut down. it may not be as strong a flavor, but you'll get aroma too.
good luck!

 

[Thor]

Deroux - how exactly does one pasteurize fruit?

All - I am looking to clone New Belgium's Summer Wheat, although I have no idea of its recipe. I do know that the six-pack mentions that it is flavored with orange and coriander. So, I will probably find another wheat recipe and add orange and coriander to the secondary.

That said, I've never used fruit or spices before, so I need some specific guidance (quantity range, method, etc.).

 

[Walker]

I am looking to clone New Belgium's Summer Wheat, although I have no idea of its recipe. I do know that the six-pack mentions that it is flavored with orange and coriander. So, I will probably find another wheat recipe and add orange and coriander to the secondary.

That said, I've never used fruit or spices before, so I need some specific guidance (quantity range, method, etc.).

You should check out Belgian Wit recipes. The orange zest and corriander seeds are common ingredients to this type of beer. I'm SURE you can find many example recipes.

-walker

 

[DeRoux's Broux]

Deroux - how exactly does one pasteurize fruit?

sorry, bad choice of words (and spelling!). i meant/should have said "sterilize" like winemakers do fruit. this is from Chris Colby of BYO (Sept '02 issue). winemakers treat fruit with SO2 (often in the form of Campden tablets) rather than boiling to sterilize. to sterilize a "mini-must" mush your fruit into a slurry in a sanitized bucket. add enough water so that it's basically a thick liquid. add one crushed campden tablet for every gallon of your mini-must. and let it sit, loosely covered, overnight. during this time the SO2 will kill any microorganisms in the mini-must, then diffuse away. the so2 also acts as an antioxident, preventing browning of the fruit. the next day, add the now sanitized mini-must to your fermenter.

sorry for the mix-up

 

[Toilet Rocker]

When I used fruit in my cherry wheat, I blanched the cherries and added them to the secondary. Incredible cherry flavor/nose that needs some mellowing.

 

[JOHN51277]

I finally have tried my raspberry wheat. I ended up adding 3.5 oz to the bottling bucket rathe than the whole 4 oz. It was pretty damn good. I think my wife will even like it. I will have to give a few away for x-mas gifts too. Im glad I didnt add the whole 4 oz because the raspberry is just perfect. anymore added and I think it would have overpowered the wheat. YUMMMMMY

 

[Beer Snob]

When I used fruit in my cherry wheat, I blanched the cherries and added them to the secondary. Incredible cherry flavor/nose that needs some mellowing.

How long did you leave it in the secondary? This is basicaly what I'm thinking of doing (except I dont need to blanch......what I have is puree in a can).