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And now for something completely different


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#1 brewman

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Posted 06 February 2016 - 11:11 AM

So we have a ton of frozen fruit in the freezer leftover from a fundraising project.  I decided to see if I could make some Strawberry liqueur.

 

I cut up the frozen strawberries into smaller pieces and made a inch and a half layer of them then covered them in priming sugar and continued doing this until I ran out of strawberries.  Next I filled it up with water to cover all the fruit,  I'm using D-47 wine yeast to get the fermentation going. 

 

When its all done I will strain through cheesecloth and use this as a mixer or as a dessert topping.

 

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#2 SchwanzBrewer

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Posted 06 February 2016 - 12:58 PM

Nice!



#3 HVB

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Posted 06 February 2016 - 01:58 PM

You are going to go blind!



#4 Big Nake

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Posted 06 February 2016 - 07:56 PM

You are going to go blind!

Right! He's making anti-freeze! :lol:

#5 brewman

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Posted 07 February 2016 - 10:59 AM

Its starting to bubble and I'm already getting ready to make a blueberry one next.

 

Dan



#6 brewman

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Posted 09 February 2016 - 06:09 AM

So as of today it is still bubbling away, The fruit has compressed into a 3 inch layer with a sandstorm going on below it.  Have not tried it yet but it smells great.  Twice a day I mix it up,  all the gas is pushing the compacted fruit up into  the neck of the bottle.



#7 cavman

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Posted 09 February 2016 - 05:41 PM

Make a kettle soured Berliner Weisse, blend with that and call yourself Wakefield. Make sure to incorporate Star Wars elements onto the label.

#8 brewman

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Posted 10 February 2016 - 05:04 AM

Make a kettle soured Berliner Weisse, blend with that and call yourself Wakefield. Make sure to incorporate Star Wars elements onto the label.

 

Crap you figured me out.



#9 Big Nake

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Posted 10 February 2016 - 06:24 AM

Dan, I had a dream last night that the CO2 given off my the fermentation pushed the fruit up near the airlock, clogged the flow of CO2 and that jug exploded. Don't let this happen to YOU! :P

#10 brewman

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Posted 10 February 2016 - 06:45 AM

The fruit has never risen up the last two inches of the neck,  Each morning and night I give the jug a gentle swirl to mix up the fruit and liquid, this lowers the fruit back into the liquid. This morning it was not as high as it has been and the bubbling is slowing down.



#11 cavman

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Posted 10 February 2016 - 06:48 AM

Dan, I had a dream last night that the CO2 given off my the fermentation pushed the fruit up near the airlock, clogged the flow of CO2 and that jug exploded. Don't let this happen to YOU! :P


I can't imagine you adding fruit to a beer at all.

#12 brewman

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Posted 10 February 2016 - 07:04 AM

I can't imagine you adding fruit to a beer at all.

 

This is not for beer.



#13 Deerslyr

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Posted 10 February 2016 - 07:44 AM

All I have to say is that you are brave!  The last time I used fresh fruit (without sterilizing it through heat), it did not end well.  I used metabisulfate to kill the nasties and then froze it before using the fruit.  It did not kill everything.  I threw away 5 gallons.  

 

I will never use fresh fruit in anything fermented again.



#14 brewman

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Posted 10 February 2016 - 07:49 AM

This fruit sat in the freezer for over 5 months,  if anything lived more power to it.



#15 Big Nake

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Posted 10 February 2016 - 07:59 AM

I will never use fresh fruit in anything fermented again.

Truth. The closest I would get to that right now would be some lemon zest soaked in a little vodka for some citrusy blonde ale or lemon wheat sort of thing. I tried fresh or frozen blueberries, raspberries, strawberries, blackberries, etc. and ended up with either jet fuel or a contaminated mess.

#16 brewman

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Posted 10 February 2016 - 08:13 AM

I made a raspberry wheat awhile back and it came out great,  Put the berries in secondary for a week with no problems.



#17 Deerslyr

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Posted 10 February 2016 - 08:43 AM

Truth. The closest I would get to that right now would be some lemon zest soaked in a little vodka for some citrusy blonde ale or lemon wheat sort of thing. I tried fresh or frozen blueberries, raspberries, strawberries, blackberries, etc. and ended up with either jet fuel or a contaminated mess.

Emphasis to your "contaminated mess".  

 

I wanted to vomit it smelled so bad.  At least the urge to keep myself from vomiting kept me from crying!



#18 Big Nake

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Posted 10 February 2016 - 08:47 AM

I made a raspberry wheat awhile back and it came out great,  Put the berries in secondary for a week with no problems.

Every time I tried that there was a secondary fermentation from the sugars in the fruit that lasted a loooooooong time and eventually the beer turned out REALLY dry. My guess is that a higher mash temp might help with that but eventually I got to the point where if I really wanted to make a fruit beer, I used an extract. I posted about this HERE. The pic in that link is kaput but the beer comes out pretty nicely.

#19 brewman

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Posted 10 February 2016 - 08:53 AM

I did not use that much fruit,  I did use some extract to help enhance the flavor.  The only real reason I used fruit in it was if I'm going to make a beer with fruit in it then it will have some real fruit used in the making. Nothing against extract for adding more flavor but I still want real fruit used.



#20 Poptop

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Posted 10 February 2016 - 09:09 AM

Assuming no OG was taken, how will you calculate the FG? With a lighter?

Edited by Steppedonapoptop, 10 February 2016 - 09:10 AM.



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