Now for the fruit
#1
Posted 03 April 2009 - 01:10 PM
#2
Posted 03 April 2009 - 01:12 PM
#3
Posted 03 April 2009 - 01:16 PM
#4
Posted 03 April 2009 - 02:10 PM
I am not tied to the frozen. I am looking for advice. If the Oregon purees are better, I can go that route. What do you normally use? I am not opposed to using extract, for that matter.If they're frozen, the juices should run pretty good when they thaw. I would get some water to about 160° and then steep the fruit in there to "sanitize" it, they try to mash that up as best as possible and get it into the secondary... easier said than done. A funnel could work. Then rack the beer on top. Remember that the fruit will take up space and possibly expand so are you going to use a 6½ gallon carboy for this? I can't see a 5 gallon vessel being big enough. You can also expect to see a secondary fermentation kick up because of the sugars in the fruit. It's also possible that the secondary fermentation could dry out the beer. Because of this, I think mashing high or using some amount of unfermentables could be good. The secondary fermentation can go on (very slowly) for quite awhile too. I have tried this with frozen raspberries, strawberries, blueberries and blackberries and had some very dry, jet fuel-like beer. I hope it comes out good.
#5
Posted 03 April 2009 - 02:17 PM
For the extracts are you referring to the little bottle of fruit flavorings? I have a few of those that my buddy gave me a good while ago but I've been unsure how to use them, or how much or what not.I am not tied to the frozen. I am looking for advice. If the Oregon purees are better, I can go that route. What do you normally use? I am not opposed to using extract, for that matter.
#6
Posted 03 April 2009 - 04:58 PM
#7
Posted 03 April 2009 - 11:21 PM
#8
Posted 04 April 2009 - 06:37 AM
#9
Posted 04 April 2009 - 06:58 AM
This is something I've never quite understood how to quantify. Is there a good way to estimate the amount of alcohol certain fruits will add? Do you assume an "extraction efficiency"? Can you even assume some amount of fermentable sugars? Will it depend heavily on the type of yeast? I always have just treated fruit as a flavor addition, but never really tried to work out the impact to ABV.real fruit is going to add alcohol so keep that in mind if you want to keep it real light in alcohol. I would use either frozen fruit or the orgon puree. If frozen I would not mess around with sanitizing it I would add it to the bottom of secondary and rack on top and leave it for a few weeks. I would do the same with the puree. I would plan on under fruiting it than over fruiting it.After 2ndary I would pour off 5-6 2 oz samples. I would then add one drop of extract to the2nd one, 2 to the 3rd, etc (I would not add any to 1 of them). Pick which one you like the best and scale up the number of drops for the batch size.So frozen or canned for the bulk of the flavor dial it in with a little bit of extract.I have used the target brand (archer farms) of extract to dial in before, the flavor was good but it has artificial colors. Made a bright orange mango beer, the head was orange stained the beer lines.
#10
Posted 04 April 2009 - 07:28 AM
Beer smith has fruit as grain/extract additions. I can't imagine it's accurate, as the sugar content of ever piece of fruit is different. I am not going to concern myself too much with the alcohol addition. Just keep in mind that it will be present.This is something I've never quite understood how to quantify. Is there a good way to estimate the amount of alcohol certain fruits will add? Do you assume an "extraction efficiency"? Can you even assume some amount of fermentable sugars? Will it depend heavily on the type of yeast? I always have just treated fruit as a flavor addition, but never really tried to work out the impact to ABV.
#11
Posted 04 April 2009 - 07:30 AM
#12
Posted 04 April 2009 - 08:01 AM
#13
Posted 04 April 2009 - 08:14 AM
#14
Posted 04 April 2009 - 08:27 AM
#15
Posted 04 April 2009 - 04:42 PM
This is something I've never quite understood how to quantify. Is there a good way to estimate the amount of alcohol certain fruits will add? Do you assume an "extraction efficiency"? Can you even assume some amount of fermentable sugars? Will it depend heavily on the type of yeast? I always have just treated fruit as a flavor addition, but never really tried to work out the impact to ABV.
I think all the sugars are going to be fermented I would think they are simple sugars.you can measure the brix of the juice easily with a refractometer, but I don't know a good way to calculated volume of fementerable based upon lbs of fruit and brix.Beer smith has fruit as grain/extract additions. I can't imagine it's accurate, as the sugar content of ever piece of fruit is different. I am not going to concern myself too much with the alcohol addition. Just keep in mind that it will be present.
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