frozen fruit in secondary
#1
Posted 20 May 2009 - 01:09 PM
#2
Posted 20 May 2009 - 02:46 PM
I'm not sure how different it would be from wine, but personally I'd stay away from the vodka and just boil them. I thnk that will get you more out of the fruit anyway (since it's not going through primary fermentation).Just my 2 centsI've decided to make a fruit beer out of a wheat i have in primary, will add it to the secondary, question is these are store bought berries from the freezer section, not really knowing how they were processed i don't want to take a chance on contamination. so go SO2 on them for 24 hours or heat them up or soak in vodka overnight.? any experience here. Thanks
#3
Posted 20 May 2009 - 02:58 PM
#4
Posted 20 May 2009 - 03:00 PM
#5
Posted 20 May 2009 - 04:07 PM
#6
Posted 20 May 2009 - 04:39 PM
I agree...enough to get rid of anything that's on the surface of the fruit but your not making soup either. I would think the risk is pretty samll so you could probably do without anything as jammerama said, but I wouldn't take the chance. Is there any reason you don't want to put it in the primary? Depending on the beer you're making there might be enough residual sugars to accentuate the fruit flavor and it might have a chance to get more integrated.Good luck, I'm sure it will be delicious.bi wouldnt say boil them because then your getting rid of most the aromatics and cooking them. From what I heard youre supposed to blanch them a few times.
#7
Posted 20 May 2009 - 06:03 PM
#8
Posted 21 May 2009 - 01:56 AM
#9
Posted 21 May 2009 - 05:14 AM
thanks for the help.You should be fine without any treatment using frozen fruit.A) freezing kills pretty much all the bugs that your concerned with. The alcohol level and pH in the beer is pretty protective at this point (secondary) also.BrewBasser
#10
Posted 21 May 2009 - 03:25 PM
+1 I do all of my fruit beers by making a puree and freezing that for at least 48 hrs. Then I add to secondaryYou should be fine without any treatment using frozen fruit.A) freezing kills pretty much all the bugs that your concerned with. The alcohol level and pH in the beer is pretty protective at this point (secondary) also.BrewBasser
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