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Questions tagged [fruit]

The use of fruit as an adjunct.

2
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2answers
17 views

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 ...
0
votes
1answer
31 views

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 ...
4
votes
1answer
51 views

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 ...
2
votes
2answers
81 views

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 ...
2
votes
2answers
48 views

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 ...
1
vote
2answers
129 views

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? ...
2
votes
1answer
39 views

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 ...
6
votes
3answers
157 views

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 ...
0
votes
1answer
196 views

Dry hopping fruit beer

I am making a batch of apricot honey ale. i just added my appricots on secondary and want to dry hop later. Do I need to rack the beer to tertiary before dry hopping or just throw in the hops once ...
1
vote
1answer
85 views

Will I get quick and easy fruit soda if I just add yeast to fruit juice and leave it in a closed fermenter for a day or two?

Title basically says it all; I'm thinking about putting about a 16th to an 8th of a teaspoon of dry champagne yeast in a 16oz grolsch bottle mostly full of orange juice, shaking it up, and letting it ...
3
votes
3answers
715 views

Creating a fruit saison: when to add the fruit and rack to secondary?

I want to create a fruit saison, I used some interesting hops (centenial and citra) and intend to rack to secondary ontop of the fruit puree (I will also dry hop with citra). The question I now have ...
1
vote
1answer
53 views

Fruit 'wine' - acetic acid and alcohol

I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is ...
2
votes
3answers
63 views

Will supermarket fruits make a good wine?

I was wondering if using fruits from a supermarket would make a good wine or not. At the moment I have been buying frozen berry packs which work great but I am looking to branch out into more ...
1
vote
1answer
209 views

Making Jam with Fruit Pulp?

As you can see I've got my mixed berry wine pulp. It has sugar mixed in and a liter of water. My question is: Can I use the pulp left over to make jam? Has anybody attempted this?
4
votes
3answers
178 views

Adding peaches during the boil or during secondary?

I'm thinking about doing a Peach IPA, recipe isn't set in stone yet. I definitely want to taste the peaches, but I don't want it to taste like someone spilled beer in an a peach juice bottle. I'm ...
0
votes
1answer
125 views

Orange wine - do these recipes make sense?

I've been thinking of making orange wine. I have found a few recipes online, though I'm not sure if these recipes make sense. The first one: https://homefarmer.co.uk/orange-wine-recipe/ Two more: ...
0
votes
1answer
217 views

Adding Orange and/or Corriander to Secondary

I just brewed a witbier. After tasting it out of the primary it doesn't quite have the taste I'm looking for. I'd like to add some orange and/or coriander to the secondary, but I'm not sure how long ...
2
votes
2answers
348 views

Is it safe to allow strawberries to ferment for 60 days

I've added frozen strawberries to the primary fermenter for a Cider I'm making. I plan to ferment 30 days in primary, then transfer to a secondary for another 30 days. Question 1: Is 30 days to long ...
1
vote
1answer
195 views

What kind of infection shows a white film with dots in secondary?

Hi! Okay, so around month ago I made a saison with some mixed frozen strawberries (1 week in the freezer) added to the primary fermentation (fermented with S.Cerevisiae strain). After three weeks I'...
2
votes
3answers
214 views

Mojito beer help

I am trying to make a beer that taste kind of like a mojito to try. I am thinking of doing 4lbs 2row and 4lb wheat with a lb of molasses to get around 5% abv. I am just wondering what hops to use and ...
1
vote
1answer
68 views

Pressing own fruits/berries

I'm planning to make a berry cider this year and considering using fresh berries (raspberry or blackberry). Does any body knows basic stats on raspberries or blackberries, like how many pounds do ...
3
votes
3answers
153 views

Cleaning/Prepping frozen strawberries for a strawberry blonde

A simple enough question for thoughtful answers. Some good recipes out there for Strawberry Blondes. All the normal tips are understood, i.e., 1#/gal, strawberries will likely kickstart fermentation ...
2
votes
2answers
220 views

HI!! raspberries and rye beer, yeah!

Im thinking about making a rye/raspberries mixed beer in a 3:1 d water (basified with Mg(OH)2 to PH 6.5)/glucose ~0.1% some flower smoke (not sure what flower yet). what yeast should i use to get a ...
3
votes
2answers
333 views

Accidentally made blueberry wine - but is it safe?

I bought some bottled blueberries, and after eating most of them left the remainder in their liquid (a light syrup). After several months in the cupboard it's fizzy, alcoholic, and quite pleasant ...
3
votes
4answers
147 views

Brewing with fruit

I have an IPA recipe that makes heavy use of Mosaic and El Dorado hops. I think that adding some tropical fruit to the recipe would accentuate the hops quite well. I buy frozen mango a lot and was ...
2
votes
1answer
97 views

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Going to add one can (49oz) of Vintners Harvest Peach Puree to secondary and curious if/how much this will raise gravity. The nutritional label states the can contains 190 grams of sugar, but not ...
2
votes
2answers
121 views

Watermelon Wheat Beer - Bitter Taste

After a week of primary fermentation, I tried adding about 8 pounds of watermelon puree to my secondary fermenter and took a gravity and taste test 10 days later. The beer still tastes very tart/...
0
votes
1answer
666 views

can I use granulated sugar in place of brewing sugar? [duplicate]

I've got my first home brew kit for blackberry wine, can I use normal household granulated sugar instead of brewing sugar?
1
vote
1answer
119 views

Vigorous secondary fermentation after fruit addition

I've racked my beer to a secondary fermentor and added about two liters of watermelon juice. I placed the airlock on as I always do during secondary fermentation but the fruit sugar is causing a ...
1
vote
2answers
116 views

Adding Apple/Caramel to Brown Ale

Fellow home brewer here with a question. My buddies and I are looking at making an Apple Caramel Brown Ale for this fall but are having trouble agreeing on a way to add the apple and caramel. We'd ...
0
votes
3answers
197 views

What is the best type of ale/lager that you can add fruit to?

I am planning to make a fruit batch for my wife and I have read on when to add the fruit and how, but is there a recipe that you should stay away from? This my be subjective to a point, but I don't ...
8
votes
4answers
691 views

Watermelon beer, anyone tried brewing?

I am new to brewing and was thinking of trying to brew a fruit beer. I saw that there were watermelons for sale cheap at my local green grocers and wondered: At what stage I should add this to my ...
1
vote
2answers
407 views

Sweetening a tart fruit beer?

So I'm doing a first attempt at a Blackberry Wheat beer, per a request from a co-worker. All seems to be fine and good, however before I went to bottle I tasted it and, not unexpectedly, it is a ...
1
vote
1answer
174 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
0
votes
1answer
49 views

Other fruit cider BJCP question

Good afternoon, guy! I've been planning to make a specialty cider and have been looking into "28B. Fruit Cider" of 2008 guide or "40B. Cider with Other Fruit" of 2014 version. One thing I don't ...
5
votes
2answers
442 views

How many pounds of frozen strawberries in a Strawberry blonde?

I'm brewing a 5 gallon all-grain strawberry blonde ale. I'd like to leave it for two weeks in primary, then rack on top of frozen strawberries in secondary. Would anyone have an estimate of how many ...
2
votes
1answer
77 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
1
vote
2answers
861 views

Super fast fermentation?

I pitched Red Star Champagne yeast for a two gallon batch of Banana wine six days ago today when I went to siphon the must into the secondary I saw fermentation had stopped. Trying to figure out what ...
2
votes
2answers
99 views

Are there any downsides to leaving beer on fruit in the primary?

I'm planning to brew the Winter Wassail from The Homebrewer's Garden. The recipe calls for adding 4 pounds of mashed cranberries and 2 pounds of ground apples at flameout, steeping them for 15-20 ...
0
votes
1answer
69 views

Making non-alcoholic sparkling cider

We are looking for the amount of potassium sorbate required for the shelf life of sparkling apple cider. We have a local brewery carbinating it for us. We are filtering it with a maple syrup plate ...
3
votes
1answer
3k views

How would one add authentic coconut flavor to a fermented beer?

I have about 5 gallons of regular nut brown ale (in the fermenter now) that I plan to bring to a festival. Since it is going to be served at a festival and folks will only be drinking 2 ounces at a ...
1
vote
1answer
47 views

Peach Wit- extract flavoring or not

I have a peach wit that is going to be brewed tomorrow. It was a last minute decision to brew this for an upcoming summer barbecue. My question is this. Should i use fresh peaches in secondary? I only ...
1
vote
1answer
265 views

Yeast overdose?

So I'm new to the home-brewing scene, and I was a bit too excited to get started with my apple cider. I misread the instructions, and instead of using half a teaspoon for a 2lt bottle of juice.. I ...
2
votes
3answers
905 views

What can I learn from fruit beer gravity?

I just bottled a batch of a watermelon beer where the gravities going into and out of primary matched the predictions (OG 1.050, FG 1.012). I added watermelon chunks in secondary and when it finished ...
1
vote
1answer
138 views

Should I use lemonade or soda pop when making a summer shandy? [duplicate]

So I am making a wheat beer and am adding lemons and oranges into the second stage of fermenting. I have heard through the beer vine that shandy's are lemonade and beer. Can I just add the lemonade or ...
4
votes
4answers
7k views

Need advice on flavoring/sweetening my homebrew cider

I've just finished my primary fermentation and have produced a cider that is coming in at 5.2%. I am about to bottle my cider and add some priming sugar to give it a bit of a fizz. I would like to try ...
3
votes
2answers
1k views

So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?

So I was told I can add lemonade or orange juice to my wheat beer to make a summer shandy, can I just put fruit in the second fermentation stage instead?
2
votes
1answer
138 views

Starting out with fruit wine?

I have never brewed, but I am playing with the thought of starting to make fruit wines. While I can get very good alcohol of other categories, fruit wines are rare, and some types are not sold here at ...
0
votes
1answer
57 views

Is this a good pear for cider?

I want to make cider from pears. Right now I'm looking at buying a few kg of Abate Fetel (I think that's what they're called), because those are the cheapest pears by a factor of 3-4 right now. The ...
1
vote
2answers
398 views

Leftover Juicing Pulp in Beer?

I'm a very new homebrewer and this may be a really wacky question, but I'm curious nonetheless. Every time I've made fresh juice using a juicer, I'm at a loss for what to do with the leftover pulp, ...