6
votes
Watermelon Wheat Beer - Bitter Taste
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 ...
- 33.4k
4
votes
Accidentally made blueberry wine - but is it safe?
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 ...
- 231
4
votes
Accepted
Brewing with fruit
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.
- 312
4
votes
Adding peaches during the boil or during secondary?
Most fruits taste the way they do because of the aroma. If you boil the peaches they will taste much less of peach because the aromatics are partially boiled off.
You can try it yourself - boil some ...
- 27k
4
votes
Accepted
Will supermarket fruits make a good wine?
The problem with much fresh "Supermarket fruit" is that it is usually picked early and is usually unripe. If one can find "ripe" or "over ripe" fruit in a supermarket then IMHO that is the fruit one ...
- 5,631
3
votes
Accidentally made blueberry wine - but is it safe?
Impossible to know based on the data supplied.
Consume at your own risk. Likely its fine, but its impossible to give the right answer.
- 36.2k
3
votes
What kind of contamination shows a white film with dots in secondary?
It's hard to say what is making the pellicle.
But as for your white dots, they are too uniform for an organic IMO.
I would say they are just co2 bubbles trapped under the pellicle.
- 18.5k
3
votes
Brewing with fruit
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 ...
- 191
3
votes
Accepted
How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?
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 ...
- 36.2k
3
votes
can I use granulated sugar in place of brewing sugar?
You absolutely can. I do it all the time and have done it dozens of times. No problem at all.
- 33.4k
3
votes
Accepted
Adding peaches during the boil or during secondary?
I would add peach juice or puree on the chill at 170° to pasteurize or late fermentation when most of your alcohol is present but still enough yeast action to burn up the new sugars.
- 18.5k
3
votes
3
votes
Creating a fruit saison: when to add the fruit and rack to secondary?
In general you should wait for fermentation to be completed in the primary, then rack to your secondary. So it means waiting to have a stable specific gravity for 3 days.
In my opinion, I don't ...
- 4,806
3
votes
Creating a fruit saison: when to add the fruit and rack to secondary?
If you're racking onto fruit then a second fermentation from the fruit is expected, so the main thing you need to wait for is a noticeable active fermentation to end. The main reason for this is that ...
- 141
3
votes
Creating a fruit saison: when to add the fruit and rack to secondary?
There is really no right or wrong answer here, especially with the anecdotal (and some scientific) evidence coming to light over the past years. Most books on homebrewing, and indeed most advice ...
- 394
3
votes
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?
This method does work but can be rather dangerous - mainly because it is hard to judge the carbonation of the "soda" and the glass bottle might become over pressurised. This danger can be alleviated ...
- 5,631
3
votes
Fruit puree suspended in beer
I did a pumpkin beer where I used copious amounts of cooked pumpkin in the secondary. After fermentation subsided, the pumpkin in the secondary was suspended to the point it was more like a smoothie ...
- 2,178
3
votes
Accepted
How to sanitise cherries?
No point in using StarSan to sterilise fruit of any description. It will not be very effective as it can only affect the surface and contains phosphoric acid and a surfactant (basically a "detergent" ...
- 5,631
3
votes
Should fruit in secondary produce CO2?
The fruit very likely has sugar, so it will cause fermentation to kick-off again when added, thus producing CO2. Obviously not with the same vigour as primary fermentation - although if you added a ...
- 2,060
3
votes
Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit
You should be ok to rack onto fruit once you return. If you're worried about not having enough yeast, you could rouse the beer a bit before racking, or add more yeast along with the fruit. If you keep ...
- 998
3
votes
Accepted
How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?
The simple answer is: for whole fruit it's difficult to estimate - how much sugar was extracted from the fruit?!
The potential gravity contribution of fruit juice can be determined simply by putting ...
- 2,060
2
votes
Cherry vishnick
I am in possession of black morello cherry vishnik. The cherries were picked and allowed to ferment into wine, with some yeast added. After several years in the basement, the wine was filtered and ...
- 21
2
votes
Cherry vishnick
My Grandfather would put about 3 inches of Sour Cherries not pitted in each of 3 clean Gallon jugs. He would cover with sugar. The lid of the Jugs were punched with holes and cheese cloth patches over ...
- 21
2
votes
Accepted
Watermelon Wheat Beer - Bitter Taste
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 ...
- 695
2
votes
Accepted
Cleaning/Prepping frozen strawberries for a strawberry blonde
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 ...
- 18.5k
2
votes
Mojito beer help
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 ...
- 121
2
votes
Mojito beer help
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 ...
2
votes
Mojito beer help
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 ...
- 169
2
votes
Orange wine - do these recipes make sense?
Just fermenting orange juice alone won't get you into a "wine" like strength. There isn't enough sugar in pure OJ alone. So these recipes include the addition of sugar to get the alcohol up. And ...
- 36.2k
2
votes
Fruit 'wine' - acetic acid and alcohol
Acid content is generally measured by titration - a pH meter or test papers do not measure content only "acidity".
The sourness is IMHO likely to be lactic acid as lactobacillius are generally ...
- 5,631
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