Fruit Beer?

S

Scott

Guest
Planning to make a fruit beer (my first venture into this category).
Going to use some fruit puree from a can and is listed as sterile. I
want to add another (secret) fruit that is not available as puree. It
will have to be fresh. Is there a way to sterilize it before adding to
the secondary fermenter. I don't think boiling it is good...read
something about boiling releases pectins leading to haze. Is
sterilization even necessary? Maybe just plop it in the carboy, rack
the beer onto it and forget about it until bottling?

Scott
 
M

Me

Guest
Scott wrote:
> Planning to make a fruit beer (my first venture into this category).
> Going to use some fruit puree from a can and is listed as sterile. I
> want to add another (secret) fruit that is not available as puree. It
> will have to be fresh. Is there a way to sterilize it before adding to
> the secondary fermenter. I don't think boiling it is good...read
> something about boiling releases pectins leading to haze. Is
> sterilization even necessary? Maybe just plop it in the carboy, rack
> the beer onto it and forget about it until bottling?
>
> Scott


I'd sulfite the fruit 12 - 24 hours before adding it to the secondary.
That should kill off most of what might cause trouble. If you don't know
the rate or have any sulfite, find a homebrew shop that sells winemaking
supplies.

C
 
J

James Adams

Guest
Me wrote:
> Scott wrote:
>> Planning to make a fruit beer (my first venture into this category).
>> Going to use some fruit puree from a can and is listed as sterile. I
>> want to add another (secret) fruit that is not available as puree. It
>> will have to be fresh. Is there a way to sterilize it before adding
>> to the secondary fermenter. I don't think boiling it is good...read
>> something about boiling releases pectins leading to haze. Is
>> sterilization even necessary? Maybe just plop it in the carboy, rack
>> the beer onto it and forget about it until bottling?
>>
>> Scott

>
> I'd sulfite the fruit 12 - 24 hours before adding it to the secondary.
> That should kill off most of what might cause trouble. If you don't know
> the rate or have any sulfite, find a homebrew shop that sells winemaking
> supplies.
>
> C


Do you need to boil it? Maybe just hold the fruit ~170F for 10-20 minutes?

BTW: What is the secret fruit?
 
J

James Adams

Guest
Me wrote:
> Scott wrote:
>> Planning to make a fruit beer (my first venture into this category).
>> Going to use some fruit puree from a can and is listed as sterile. I
>> want to add another (secret) fruit that is not available as puree. It
>> will have to be fresh. Is there a way to sterilize it before adding
>> to the secondary fermenter. I don't think boiling it is good...read
>> something about boiling releases pectins leading to haze. Is
>> sterilization even necessary? Maybe just plop it in the carboy, rack
>> the beer onto it and forget about it until bottling?
>>
>> Scott

>
> I'd sulfite the fruit 12 - 24 hours before adding it to the secondary.
> That should kill off most of what might cause trouble. If you don't know
> the rate or have any sulfite, find a homebrew shop that sells winemaking
> supplies.
>
> C


Do you need to boil it? Maybe just hold the fruit ~170F for 10-20 minutes?

BTW: What is the secret fruit?
 
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