Fruit Beer?

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Planning to make a fruit beer (my first venture into this category).
Going to use some fruit puree from a can and is listed as sterile.  I
want to add another (secret) fruit that is not available as puree. It
will have to be fresh.  Is there a way to sterilize it before adding to
the secondary fermenter.  I don't think boiling it is good...read
something about boiling releases pectins leading to haze.  Is
sterilization even necessary?  Maybe just plop it in the carboy, rack
the beer onto it and forget about it until bottling?

Scott

Re: Fruit Beer?


Scott wrote:
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I'd sulfite the fruit 12 - 24 hours before adding it to the secondary.
That should kill off most of what might cause trouble. If you don't know
the rate or have any sulfite, find a homebrew shop that sells winemaking
supplies.

C

Re: Fruit Beer?


Me wrote:
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Do you need to boil it?  Maybe just hold the fruit ~170F for 10-20 minutes?

BTW: What is the secret fruit?

Re: Fruit Beer?


Me wrote:
Quoted text here. Click to load it

Do you need to boil it?  Maybe just hold the fruit ~170F for 10-20 minutes?

BTW: What is the secret fruit?

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