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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 ...


8

A good starting point for fruit additions in 1lb/gl. Strawberries are pretty subtle, though. I added 7.5lb to 5gl of blonde this summer, and the flavor was easily noticable without being overpowering.


6

If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor with little vodka - about 1/4 cup per 2lb of fruit seems a good balance. The vodka will help kill off any additional bugs that may have made it past washing ...


6

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 the yeast.


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 ...


5

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 ...


4

Type of Fruit As with most flavor related questions...it depends; sorry. There are generally four or five fruit sources: Fresh Fruit, Frozen Fruit, Fruit Puree, Fruit Juice, and Fruit Extract. Each is going to give you a different flavor, and depending on the fruit flavor you're looking for, one or the other might be the best. The real answer is that you ...


4

We did some fruit pale ales last year with dehydrated fruit. We have a dehydrator and dried the fruit at 165 to kill off baddies and sealed it up till use. We did pineapple, kiwis, strawberries and chili peppers, non had any infection, even 6 months after. So it's an idea. Also the strawberry tasted amazing!


4

Do you have access to millet? That's a very close sub for sorgum. This might not sound appealing, but millet is usually available in pet stores as bird food. Looking around, i spotted a few recipes on homebrewtalk.com for Rwandan banana beer, and a few folks used Oats instead of millet or sorgum, so that seems like a good sub as well, and certainly ...


4

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 these ...


4

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 ...


4

No. If you wait an extended period of time you can get autolysis from yeast and get some off flavors. But it would be a lot longer. If I were you I would add the fruit to secondary. Boiling will only take away from the aroma and flavor of the fruit. They probably suggest this to avoid contamination. As long as you have good sanitation I wouldn't worry about ...


4

Temperature would be my first bet. You didn't mention what temperature you experienced during your primary fermentation. If your temperature was appropriate for the champagne yeast, then my next bet would be that your OG was not very high; therefore your yeast ate up what little sugar was present in a comparatively short time. Did you augment the bananas ...


4

Clones of 21st Amendment Hell or High Watermelon wheat beer tend to add it late in primary or in secondary. Make your beer about 1/8th watermelon, and add everything.


4

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.


4

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 liquid. However if the bottle was open, keep an eye out for bugs and other things that can have fallen into it. Baring that it should be perfectly safe to drink, or ...


4

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 peaches for 10 minutes, let them cool, then taste alongside unboiled peaches. You can then decide if you want them boiled or put in primary once fermentation ...


4

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 really wants to use. Unfortunately such fruit has limited shelf life and so is usually difficult to find unless it has been marked down for quick sale. The most ...


3

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 ...


3

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 ...


3

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 (...


3

Beer does tend to bleach out the strawberries, its perfectly normal. I make strawberry blond the same way every summer. The berries come out pretty scary sometimes.


3

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 ...


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'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 ...


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

One example that generated a beer with a significant (but not over the top) coconut presence was as follows: 16 ounces of shredded coconut 650ml 190 proof grain alcohol Five gallons of beer Shredded coconut was crammed in a quart mason jar and covered with grain alcohol for one week in order to make a tincture. The tincture was added to the fermeter, ...


3

I made a Strawberry Saison last Summer and the 1lb/per gallon was a nice subtle flavor, but I think I may raise the to 1.5 pounds next time. Also, I used frozen strawberries which I gently crushed. Let them thaw a bit at the bottom of the secondary and then racked on top of them. The beer was able to use all of the fruit this way.


3

You absolutely can. I do it all the time and have done it dozens of times. No problem at all.


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