Hot answers tagged fruit
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Unfortunately, you may wind up with a cloudy beer. Boiling will have "set" the natural pectin (the stuff that makes jams and jellies thick) in the raspberries. This will likely result in a beer that will never really get bright and clear. Not that I would expect an IPA to be crystal clear anyway, really.
When I have added fruit like this to a mead ...
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I've never had a problem with it (come to think of it, I've never bothered to check if my raisins were processed with oil).
I would not advise pre-boiling the raisins (or the strawberries!) as you are probably going to lose a signficant amount of tannins and other compounds that are desirable in your wine. That's why you use them after all. If you are ...
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Second part first...
In my experience don't bother with pectic enzyme for cranberries. They don't seem to release that much. I speculate its do to their firm skins vs. raspberries or other fruits. A gelatin rest for should be fine. The few cranberried beers I've done cleared up just fine with out pectin.
The first part second...
If you let primary come ...
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I made a dark brown ale with tart cherry concentrate added in secondary. It works better with malt-forward recipes, rather than an IPA. There will be quite a bit of tartness, especially when young so I think it balances better with sweetness rather than hop bitterness.
The tartness smooths out with age and after 2 months or so more of the cherry flavor ...
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I feel tart cherries will work with a variety of styles, but to speak to my own personal experience, I have made a Lambic (Kreik) and IPA with fresh mountmorency (tart) cherries.
The Lambic turned out great, and would highly recommend that.
The IPA, not so much. As you stated, the citrus/pine flavors from high levels of late addition hops completely ...
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The canned puree will be sterile, so the concern about having to wait until secondary to have the alcohol to help sanitize is a moot point.
To my mind, the tradeoff with adding late in primary or as part of secondary is really if there is enough yeast in secondary to consume the sugars in the fruit and clean up by-products from the primary ferment. When ...
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For what its worth, I recently made Cherry Bounce with Montmorency Cherries I picked from Door County, WI and Brandy. I used a liter of brandy, about 1.5 cups of PITTED cherries, and about .33 cup of turbinado sugar. I mixed it up in the bottle and let sit for 4 months.
It is delicious. If it were me, Id simply do the same but with vodka. There is not a lot ...
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The rind of citrus is quite hardy and you could sanitize it as well as your knife / cutting board using a normal acidic sanitizing solution. Once you've floated the fruit in the solution for a while - bobbing it, you can then chop it into quarters after scoring the rind.
The rind has a lot of oils that will give a very different flavor than just the juice. ...
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