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2
votes
2answers
466 views

Prickly Pear Beer Experiment

I have 1.5lbs of prickly pears and want to make a 2gal all grain batch from them. My question is how should I add the prickly pears? Should I smash them and only add the juice? or maybe Cut off ...
1
vote
1answer
567 views

Fruit Beer Question (use of fig and style recommendation)

I am trying to brew a beer for my brother's 50th birthday in late April (who had a large part in getting me into homebrewing, though he has since hung it up). He is a huge fan of figs, so I thought I ...
7
votes
1answer
969 views

Possibly infected mead: is it worth keeping?

I tried making cherry mead again (the first time I tried this it got infected). I tried again yesterday, and it looks like I've got another infection of some sort. This time I thought that everything ...
1
vote
3answers
397 views

Sloe wine: going very slowly

Having started enough sloe gin this year to last a decade, I decided to use the rest of the fruit to brew some sloe wine. I'm new to brewing, and this might seem like an odd choice, but I have high ...
6
votes
1answer
455 views

What is the appropriate time to add fruit flavoring to a wheat ale?

I started a batch of American Wheat Ale yesterday and am planning on adding a to-be-determined fruit flavoring to it. I am debating between adding it when I rack the beer or just before bottling. ...
5
votes
1answer
3k views

How to use Tart Cherries

Lately I've been trying fantastic beers brewed with tart cherries. Where is the best place to source this product? Do I buy as whole fruit, frozen fruit, puree? When and how should I add this product, ...
4
votes
2answers
329 views

How to correct Mead with too much citrus?

I put 5 oranges into my first 5 gallon mead and after 3 weeks it tastes overpoweringly like grapefruit. I don't like grapefruit. At 10 days, I racked 2 gallons into a carboy with 2 lb of mulberry ...
8
votes
2answers
832 views

Fruit Beer: When to rack to secondary?

Right now, I'm working on a peach wheat beer. I pitched about 5 days ago now, and the airlock stopped bubbling yesterday. I'm going to do a gravity reading later on today to see if it's finished. My ...
7
votes
1answer
313 views

Steps in Secondary Fermentation

I just picked up my Better Bottle Carboy... and will be racking to it in a few days. I have a few questions to ask since I did not use a secondary during my first few batches: 1) Do I add yeast at ...
5
votes
1answer
389 views

Sunflower oil on dried cherries

I'm making some sort of low alcohol kriek type beer, and just picked up a few pounds of dried cherries from Cosco. When I got home I noticed the last ingredient on the cherries is sunflower oil. I'm ...
6
votes
2answers
733 views

Advice on Fruit Extract for Wheat beers?

Thinking about picking up one of those little bottles of fruit flavorings to add to a batch of wiezenbier... looking for suggestions on 1. If they are any good and if they are easy to use 2/ ...
7
votes
1answer
951 views

Wine from Tropical Fruit

I am looking for recipes/suggestions for making wine with tropical fruit. I am particularly interested in mango as I have lots of mango trees here (Nicaragua). I would also be interested in papaya, ...
5
votes
1answer
145 views

When is pectic enzyme effective?

I made cranberry wine about 10 weeks ago and did not use pectic enzyme. Is it to late to add it or must it be put in at the start?
8
votes
2answers
3k views

Can fruit be left in secondary too long?

I just put 5 pounds of blackberries in secondary fermenter with 5 of the 10 gallons of a Belgian wit. I was going to bottle it all one week from now, assuming fermentation has died down. Are there ...
3
votes
3answers
967 views

Drink made from fermented lemons?

I had a neighbor who would bring out a large, 5-6 gallon? glass jar full of lemons(not sure what else was in there) outside for a little bit a few times a week. I know he was making some kind of ...
4
votes
3answers
353 views

Removing Fruit From Secondary

I recently brewed a peach hefeweizen and I added 7lb of fresh peaches to the secondary. I just chunked the peaches and popped them into the carboy. I have siphoned the beer out for bottling and now ...
7
votes
2answers
657 views

How long for a pellicle to drop when brewing lambic?

I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...
3
votes
2answers
479 views

Good holiday beer recipes? [closed]

I'm getting ready to brew up a holiday batch to bring to parties and give as gifts, etc. Any suggestions on a good one? I'm thinking a cranberry beer might be surprising and delicious...
4
votes
2answers
1k views

Preparing Cherries for Secondary

A related question was asked about fruit in general but it didn't answer a particular question I have. I have 6 pounds of fresh cherries ready for a holiday beer. I'm planning on cleaning/sanitizing ...
5
votes
4answers
935 views

Calculating sugar in fresh fruit

Recently I made a belgian strong ale. In the secondary I added 7 pounds of fresh cherries that were pitted, frozen, thawed, and blended up. Is there a good way to at least estimate the additional ...
6
votes
3answers
708 views

Cherry Stout advice

I am about to get together the ingredients for making a cherry stout. I am going to add the cherries at flameout, but I have no clue how much to add. I want there to be a solid cherry taste in the ...
8
votes
4answers
3k views

preparing fruit for secondary

What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...