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6

It is difficult to impossible to get much flavor out of watermelon due to its water content. There just isn't a of of flavor there to start with, and any sugars in the watermelon will be consumed by the yeast.


4

Most likely Wine will never spoil so that it is dangerous to humans, but that is assuming that it actually fermented to a decent alcohol level. Alcohol will kill most bacterias and preserve the liquid. However if the bottle was open, keep an eye out for bugs and other things that can have fallen into it. Baring that it should be perfectly safe to drink, or ...


4

I use frozen fruit often. While it thaws mash it lightly to break it up, put on the bottom of the secondary and rack on top of it. This is the best I have found to get the most flavor.


3

Impossible to know based on the data supplied. Consume at your own risk. Likely its fine, but its impossible to give the right answer.


3

You absolutely can. I do it all the time and have done it dozens of times. No problem at all.


3

You can add canned fruit. Check the label to make sure it does not contain preservatives. Consider blending it in sanitized blender. Often people add it at the end of the primary fermentation to help prevent the fermentation being too vigorous and making a mess. Canned fruit is pasteurized. Frozen fruit could contain pathogens that are not killed by ...


3

Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the fruit/puree. As for the change in gravity its not going to be significant. 1 lb of table sugar in one gallon would be ~1.046SG 190grams is about 42% of a pound. ...


2

I've noticed over time that you want use lots and lots of fruit (if you think you used enough, add more), supplement with extract, puree the flesh (no rinds or skins) or use juice if possible, boiling kills some flavors, and don't use clarifying agents. You can probably substitute some of your wheat extract with light LME or DME. Depends on your recipe. Ask ...


2

That's a very quick response - was there still a lot of yeast in suspension? Keep that fermention covered any way you can - fruit flies are going to lose their minds over this stuff. I suggest a blowoff tube going into some sanitizer.


2

Most fruit beer kits will give you a natural fruit extract flavoring to add post fermentation. With that in mind when I did my last Strawberry blonde from a kit I threw out the extract and made my own, since it was too artificial in flavor. Making your own for back flavoring. I juiced 3lb of fresh strawberries. Using a centrifuge grater style juicer it ...


2

I would use cider yeast (like WLP775 or WYeast 4766). I think strong hop flavors would be out of place, so I would go for aged hops (like people do for p-lambic), and something low-alpha with citrus notes (Strisselspalt would fit the bill). I agree you should ditch the molasses – mojitos are typically made with white rum, which would not have any molasses ...


2

I'm assuming you mean the mojito cocktail, made with mint and lime. A North Carolina brewery called NoDa Brewing does a mojito-inspired beer called the NoDajito. You might want to look into that for inspiration. They went all the way with the mojito theme and used mint leaves and lime zest. I'm not quite sure why you'd want to add molasses to the beer, or ...


2

Hmmn that’s an interesting one I would probably drop the molasses and swap to agave syrup and use Citra hops 3-5 grams and then do a dry hop with a bunch of mint. Also since a mojito has a very clean flavor profile I would probably do a lager of some sort so that at least narrows down your yeast a little. Assuming your talking about making a beer like a ...


1

I would think they would have a similar yield per pound as strawberries. I juiced 6lb of strawberries for 64oz (1/2 gallon) of juice.


1

When using frozen fruit of any kind from a commercial source, those berries are normally flash pasteurized to kill surface microbes. Following suit, I have brought water to a boil and dropped fresh berries in for 30-60seconds followed by a dunk in ice cold water to halt the process. Never had an issue putting them in beer that way. Frozen strawberries ...


1

There is a 3rd option that has worked well for me. Process can be found in the book Extreme Brewing by Sam Calagione (dogfish head brewing) Fruit Rest. Make your fruit addition at 150-170° on your wort chill down and hold temp for 20-30 minutes. This pasteurizes the fruit and allows it to meld with the wort, so it becomes a true fermentable addition to the ...


1

I have a few friends that made an apple flavoured beer, they added some apple pulp to the boil, and then added apple slices to the secondary. Regarding the caramel, I'd add it at the end of the boil, just to quickly flash sanitise it.


1

I've never had a problem with infection when adding raspberries to the secondary with my chocolate raspberry stout, but by then, the alcohol was at nearly 8%. I usually add about 3# fresh or previously frozen for a crisp, subtle flavor that paired beautifully with the chocolate. It aged in the bottle very well, as the berry flavor stayed intact. I wonder, ...



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