6 replies to this topic

[Genesee Ted]

I have been eying the Vintner's harvest fruit wine bases and fruit purees with the idea of using them for a braggot. I was thinking of making a blueberry or blackberry braggot. I would most likely make a 10 gallon batch. I almost picked some up, but I didn't because I did not realize that the product was whole fruit packed in juice. I was hoping to just have the strained juice.Anyway, I still might do it.My idea is to take 1 or 2 cans of fruit (or maybe 2-4 cans of puree) and add in 12 lbs of honey and instead of using water, thin the mixture with wort. I have not determined the base wort yet, but I was thinking a porter or a wheat beer with chocolate rye. Maybe a porter with wheat and chocolate rye.... I am not that far yet.Should I just not worry about there being fruit in there? I could puree it before it goes in. In the instructions it says to use a cheese cloth sack and take it out when the gravity is @ 1.040, but screw that. I think I would rather rack off the fruit. Or maybe puree is the way to go.Does anyone have any experience with this stuff?

[EWW]

It's 1000% easier to use a bag. Whether you pull the bag of transfer is your choice, but I really recomend the bag. Whenever I transfer off loose fruit I end up leaving a lot of product behind. If you're using fruit I'd recomend holding off the addition till after primary has slowed/stopped. You'll maintain more flavor and aromatics the later you add it since there isn't as much CO2 offgassing.

[Genesee Ted]

Good advice. I take it that I will have to ferment in a bucket then....

[EWW]

I ferment in a stainless milk can...the open top makes things like this easy. If you're worried about O2 issues you really only need 2-3 wks on fruit for extraction so it's not a major issue.

[Genesee Ted]

What about if I puree the fruit and just add it like that? It should settle out right?

[EWW]

A purée makes for clarity issues and multiple transfers in my experience. It's easier to just bad it.

[Genesee Ted]

Well, I will take your advice I suppose then. I will flesh out a recipe and report back!