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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 ...
mdma's user avatar
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4 votes
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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 ...
barking.pete's user avatar
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3 votes

Will supermarket fruits make a good wine?

Yes, when ripe is best. Cheers
Custodian's user avatar
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3 votes
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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.
Evil Zymurgist's user avatar
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 ...
Wyrmwood's user avatar
  • 2,178
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 ...
barking.pete's user avatar
  • 5,631
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 ...
ritterasdf's user avatar
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 ...
MannIncognito's user avatar
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 ...
Philippe's user avatar
  • 4,806
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.
Evil Zymurgist's user avatar
3 votes
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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" ...
barking.pete's user avatar
  • 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 ...
Kingsley's user avatar
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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 ...
Frazbro 's user avatar
3 votes
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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 ...
Kingsley's user avatar
  • 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 ...
ac midas's user avatar
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 ...
Howard Brody's user avatar
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 ...
Dylan Tack's user avatar
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 ...
The Other David's user avatar
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 ...
Gremwatch's user avatar
  • 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 ...
brewchez's user avatar
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2 votes
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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 ...
Evil Zymurgist's user avatar
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 ...
barking.pete's user avatar
  • 5,631
2 votes
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Dry hopping fruit beer

Some brewers and commentators say not to dry hop during active fermentation as the release of CO2 from the fermenting vessel may take some of the hop aroma and flavour. IMHO that is not particularly ...
barking.pete's user avatar
  • 5,631
2 votes

Adding a cherry flavour to cider

All techniques you mention will work, e.g. juice, syrup or fresh fruits. The only concern would be that you will have a fermented cherry flavor, which may not be the same as the fresh cherries you ...
JeanMi's user avatar
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2 votes
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Will this work?

It is hard to predict the krausen size, as it depends on many factors such as the temperature/speed of fermentation, number of yeast cells pitched. Depending on the fruit, it can create a big ...
Philippe's user avatar
  • 4,806
2 votes

Lockdown Pineapple Beer : A few newbie questions and requests for any advice or comments

Do not close the lid of your fermenter. The first 3 to 4 days is when the most yeast action happens and a lot of gas is let out. So keep the lid slightly loose, it will be fine. What I do is close it ...
Digiraptor's user avatar
2 votes
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Lockdown Pineapple Beer : A few newbie questions and requests for any advice or comments

Posting an update here for folks who may visit this page in future, and to answer some of the queries I posted. My final product It tastes like a very very dry white wine. No pineapple taste No ...
TaoRich's user avatar
  • 161
1 vote

Fruit puree suspended in beer

It will usually drop out just fine, with just cold crashing. I've found the fruit puree drops out really well with gelatin and cold crash. There are particles I've found that really only drop out ...
Evil Zymurgist's user avatar
1 vote

Will supermarket fruits make a good wine?

Yes, you can make good "wine" with supermarket fruits, but as you mentioned they are not always the most fresh resource available. Local fairs are a good source of fresh fruits, etc ... Not sure if ...
rondonctba's user avatar
1 vote
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Making Jam with Fruit Pulp?

I had an attempt at making the jam. It worked but sadly there was way too many seeds for it to be enjoyable and i don't have the equipment to remove them.
WineLad's user avatar
  • 65

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