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
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

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