Questions tagged [fruit]
The use of fruit as an adjunct.
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Can cider ferment in under a week?
I started a cider brew one week ago and when taking the gravity today it was 1.000, the starting gravity was 1.065 which according to the calculators online I have an abv of 8.5% (ish). Is it possible ...
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Lockdown Pineapple Beer : A few newbie questions and requests for any advice or comments
Newbie here ... first post.
Newbie brewer ... first attempt at Pineapple Beer.
I'm posting my narrative, with a few questions at the end.
Feel free to tell me where I could improve or change, or ...
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Will this work?
If I make 1.25 gallons of mead with Lalvin 71B, and put half in one gallon carboy for secondary and half in another gallon carboy. To fill the carboy I will use fruit juice or fresh fruit, possibly ...
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Rinsing frozen red currants
I picked some garden grown red currants a good while ago and threw them straight in the freezer without washing them. I'm planning on making wine with them soon.
Most recipes I've read recommend ...
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Is it necessary to pasteurize frozen juice concentrate used for brewing?
For my ciders, I've always either pasteurized the juice when I've started with fruit, or else used pasteurized bottled juice.
It seems to me that frozen concentrate should be a quick & dirty (...
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How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?
Fermentable Sugar, e.g. Maple Syrup
I brewed a Maple Stout before Christmas in which I racked the beer to a secondary fermentation vessel where I added 550g of Maple Syrup. I let it sit at 12ºC for 4 ...
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Adding a cherry flavour to cider
What is the best way to add cherry flavour to cider batch?
I previously tried adding whole mashed cherries to the carboy at the beginning of primary fermentation.
Would it have been been to first ...
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Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit
I am making a basil-raspberry sour with WLP648 as yeast. Unfortunately I need to go on a work trip for the next 2-3 weeks and the beer has not fully attenuated fully. I was wondering if it hurts to ...
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Should fruit in secondary produce CO2?
I had a Belgian Dubbel in primary about two weeks, ending up with a gravity of 1.016. Then 3 days ago I racked onto 5.5 lbs of cherries, leaving the yeast cake behind.
I expected the residual yeast ...
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How to sanitise cherries?
I intend to make a melomel based on a Polish trójniak with (sour) cherries. As we're in season, I will probably buy fresh fruit at my local grocery store or market. What I wonder about is how to best ...
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Adding fruit to beer
I'd like to give orange flavor and smell to my batch. When do you think is the best time to add it? Is it best to add orange while the wort is boiling or add it to primary fermentation? Thank you for ...
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Refermentation with fruits and sugar
I recently brewed a wheat beer that is now in primary fermentation.
I planned on using yuzu juice after primary to give a special taste.
Also, after some thought I wanted to add a little ABV (from ...
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Replicating the Elvis Juice IPA
I am trying to replicate Brewdog's Elvis Juice Grapefruit infused IPA. From what I understand you need to add peels of grapefruit and orange to it. Are these added during the boil or on secondary?
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How to get fruit aroma without a lot of the flavor into a beer
I haven’t started doing a lot of brewing just yet but I’ve had some ideas for beers I want to attempt to make. One is a stout with some cherry. I’ve tasted a stout with cherry but I ended up not much ...
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Fruit puree suspended in beer
I brewed a saison which I racked onto secondary together with apricot puree. One week down the line I did a measurement and noticed the fruit puree is suspended in the beer. I think I'll wait for ...
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