Fruit Beer?

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

Reply to
Scott
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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
Reply to
Me

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

BTW: What is the secret fruit?

Reply to
James Adams

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

BTW: What is the secret fruit?

Reply to
James Adams

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