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10

It really depends on what you're after. Traditionally, dried bitter orange peel is added late in the boil for bitterness. Dried or fresh sweet orange peel can be added late in the boil for a bit of flavor, and fresh sweet orange peel can be added to the secondary for aroma. So, you need to think about and define what it is you want the orange peel to do ...


5

Give it a swirl. I would avoid stirring personally due to potential sanitation issues. As for potential oxidation, you should be good there. You just racked beer on top of the cherries, so there's going to be some additional fermentation of the sugar from the fruit. This should produce enough CO2 to clear out the head space in your carboy, so you shouldn't ...


4

At first when I looked at it, I thought the bright white stuff you mentioned was actually glare from the lights with the distortion of the carboy, and that you were talking about the raspberries, which have since lost most of their color and look more like brains, if anything. Now that I know what you're talking about, that is definitely mold/bacteria, with ...


3

) The rule of thumb is 1 lb. of fruit per gal. of beer. For best results, freeze and thaw them first to break down the cell walls and extract more flavor. 2.) Nope, no extra yeast needed. 3.) Sure, it'll carb fine. Use whatever amount of priming sugar works for you. The cherries will have no effect on that.


3

You can certainly try it. That's the major advantage of homebrewing. However, just because these beers are coming prepackaged nowadays doesn't mean that's the way its done in the place of origin. These things evolved really as beer cocktails. I think its far better to just add the lemonade to the beer in the glass. That way you have great beer to begin ...


3

It's not really possible to answer this question without knowing how sweet the watermelon was. That is, we need to the watermelon's brix. When you added the watermelon, you added some water and some sugar. The sugar will ferment, increasing the alcohol content and the water will dilute, decreasing the alcohol content. According to this page, watermelons ...


3

You've sussed out the two changes from the addition of the fruit: you'll dilute the original beer, and also change its gravity, which after more fermentation will result in a new FG. Ideally you'd measure the pre-addition specific gravity, the post-addition SG, and the post-ferment FG. The difference between the OG and the pre-add SG, plus the difference ...


3

After only a few days in primary, there's almost certainly enough yeast suspended in the beer to ferment the sugars in the fruit. There are a couple exceptions to this rule: Very high gravity beers. The high alcohol levels in the finished beer are toxic to yeast. Beers that have aged for many months. Most of the yeast will have precipitated ot. In ...


2

I'd say your plan sounds reasonable, if a bit involved. A stab at your primary question: to avoid hassle you'll want to use a mesh bag of some kind, to keep solids out, and the beer clear. It needs to be BIG so that you get good surface area exposed in solution. Also tie it to a string so you can pull it out when finished. Also, a few thoughts went up in my ...


2

The preferred choice of pears for making cider (or "perry") are collectively known as "perry pears". 'Abate Fetel', AKA 'Abbé Fetel', does not fall into this group. Abate Fetel is commonly described as "more sweet" than many other varieties, and because of this it is popular as one to eat rather than use for cider. The bitterness you tasted is more likely ...


2

Its best to make a great wheat beer and mix it in the glass. That's how its done traditionally and you can make it to suit your taste that day. Just because our American commercialized culture is putting them in the same bottle doesn't mean its the best way to do it. They have access to more tools than we do as homebrewers for controlling the post ...


1

You'll need basic equipment: fermenting bucket or carboy airlock tools to get the juice out of the fruit (can be as simple as cheese cloth to squeeze the fruit or as fancy as a juicer) hose for racking For each batch: lots of fruit, preferably cheap wine yeast normal table sugar for some fruit: antigel to prevent gelation for some fruit: acid A web ...


1

The safest thing, though it's a bit of additional work, is to sweeten the cider in the glass. Put an ounce or two of concentrated apple juice in the bottom of your glass before pouring a bottle of cider. This technique adds a fresh apple taste, doesn't introduce any artificial sweetener off flavours, doesn't involve chemical stabilizers, and has no risk ...


1

Any fermentable sugar you add will convert to alcohol and in turn create CO2. Any non-fermentable sweetner is a gamble on off flavors. A suggestion would be to allow it to finish dry, add a dose of potassium sorbate to prevent refermentation, add a tested amount of apple juice concentrate to your liking for sweetness, keg and force carbonate the batch. ...


1

One difficulty you'll have with getting that signature shandy flavor when adding fruit to secondary is that the sweetness (sugar) of the juice will get converted to alcohol by the yeast, leaving you with mostly aroma, and a little flavor. A lot of people don't recognize how much sugar plays into the overall taste of the fruit. Without the sugars, it is not ...


1

I would suspect adding all that pulp only you'll get hazy beer from all the fruit tannins. And those tannins may lead to a weird astringency depending on the type of fruit. But to experiment, I'd add it in secondary. Adding it at boils end would certainly generate pectin haze. It might not hurt to run some sanitizer through the juicer first.


1

I'm new to this forum--just discovered it today, still feeling my way around--but thought I'd add a comment: my absolute first choice would be cherries, not extract, but cherries are rich in pectin, the protein that makes fruit jellies gel. It could leave a protein haze that would be a long time clearing, if it ever did. Wouldn't hurt the taste, only the ...


1

On the safe side I have always ensured that I remove the fruit after around a week. If its a fruit that I want to ensure I get a lot of flavor out of I would make sure its chopped up and mashed. If its a really easy fruit to go bad I would suggest added Campden tablets to the must, this will lower the risk of it turning bad. You could always try removing ...


1

It's definitely contamination, but I doubt it's made contact with the beer, since most contaminats at this stage feed on oxygen and perish in alcohol, plus it's just a little on top of the fruit. Since the beer smells and tastes fine now then rack from beneath, chill and force carbonate (if you have kegs), or prime as usual if you bottle-carbonate, then ...


1

Did a blackberry cider with just blackberries not that long ago. Unfortunately don't remember the brix reading but guessing your raspberries have similar or more sugars. We froze the blackberries to help break them up and get the juice flowing. We then pressed them for the juice. If you know someone with a cider press you could use that but be warned the ...


1

There certainly will be sugars to ferment in blackberries. What I'd recommend is press the berries, and take a reading using your hydrometer. Try and shoot for something between 1.042 - 1.050. That should get you between 4%-5% ABV. If you don't get that high, which you should be able to do rather easily, toss in some brown sugar, or some corn sugar, and ...


1

Without a refractometer your only option is really to press enough berries to test gravity, which will get you ballpark on ABV. Then add sugar or dilute to your target ABV. You would also then know how much juice to expect from (X)Lbs of berries. With all fruit, sugar content and amount of juice is very much dependent on your specific berries.


1

Heres a good bit of information from the mad fermentationist about alcohol content and fruit in beer: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html Fruit also contains other things (water) that will further dilute the beer, so the effect will be minimal, if anything at all, and can actually cause the total alcohol ...



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