47 replies to this topic

[cavman]

I have used fruit in sour beers without issue.

[brewman]

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

 

 

Going to put some in my weedeater.

[Deerslyr]

Do you have an idea of how much sugar you utilized?  

Don't get me wrong... Plenty of guys use fruit for whatever purpose.  I'm just gun shy about wild bacteria.

[positiveContact]

Do you have an idea of how much sugar you utilized?  

Don't get me wrong... Plenty of guys use fruit for whatever purpose.  I'm just gun shy about wild bacteria.

 

from a safety perspective or something else?

[HVB]

I have used fruit in sour beers without issue.

Same here.

[brewman]

I think I used a total of 5oz of priming sugar.  Here is a pic I just took at lunch today.  As you can see all the fruit is floating up on top of all the liquid.

 

[Big Nake]

There are a lot of brewers I know who do all kinds of [what I would call] slightly nutty things. The least of which is pouring unpasteurized apple juice into a primary and adding yeast to it. But I know guys who have fruit trees in their yard (peaches, apples, whatever), pick a bunch of fruit, use a press to get to the juice and add yeast just to see what would happen. I suppose if you need sugar and yeast to make alcohol, there are a lot of options. But I'm with DS... I'm not overly interested in what you can make that way.

[positiveContact]

There are a lot of brewers I know who do all kinds of [what I would call] slightly nutty things. The least of which is pouring unpasteurized apple juice into a primary and adding yeast to it. But I know guys who have fruit trees in their yard (peaches, apples, whatever), pick a bunch of fruit, use a press to get to the juice and add yeast just to see what would happen. I suppose if you need sugar and yeast to make alcohol, there are a lot of options. But I'm with DS... I'm not overly interested in what you can make that way.

 

that would be called hard cider

 

I skip the yeast part and let the wild yeast do the job instead.

[Deerslyr]

from a safety perspective or something else?

Not sure what the question is referring to that I haven't expounded on before.  

 

My Cream Ale is the only beer I've ever named creatively.  It's called "NFP Cream Ale"... and the NFP does not stand for Natural Family Planning.  I had a very bad experience with plums for a Hefe.  I needed something quick so I brewed my Cream Ale.  The NFP stands for "No F_ _ _ing Plums".

That was back in something like 2008 or 2009.  I haven't used fruit since then.

[positiveContact]

Not sure what the question is referring to that I haven't expounded on before.  

 

My Cream Ale is the only beer I've ever named creatively.  It's called "NFP Cream Ale"... and the NFP does not stand for Natural Family Planning.  I had a very bad experience with plums for a Hefe.  I needed something quick so I brewed my Cream Ale.  The NFP stands for "No F_ _ _ing Plums".

That was back in something like 2008 or 2009.  I haven't used fruit since then.

 

I didn't see your post earlier in the thread so I really had no idea of your history with using fruit.

[brewman]

Last night the berries got pushed up into the neck and the air lock was all pink, I removed all the strawberry meat and now just have the juice finishing up.  From the activity in the bubbler I would give it another day or two and it will be done.

[positiveContact]

so are you going to sample the fermented fruit beverage on it's own?  I'm curious what that would be like.

[Deerslyr]

I didn't see your post earlier in the thread so I really had no idea of your history with using fruit.

Not a problem... I only hinted at it and wasn't explicit in the earlier posts.  I do bring it up as a cautionary tale whenever there is a fresh fruit discussion.  And Ken is usually right there behind me with his support.  This happened to me around the time that Schwanz tried his first "open fermentation" of a wheat beer to similar disastrous results.  

[positiveContact]

Not a problem... I only hinted at it and wasn't explicit in the earlier posts.  I do bring it up as a cautionary tale whenever there is a fresh fruit discussion.  And Ken is usually right there behind me with his support.  This happened to me around the time that Schwanz tried his first "open fermentation" of a wheat beer to similar disastrous results.  

 

now that I remember!

[brewman]

so are you going to sample the fermented fruit beverage on it's own?  I'm curious what that would be like.

 

Its not really made to be drank alone but I tasted some last night and its good, strong but good.

[positiveContact]

Its not really made to be drank alone but I tasted some last night and its good, strong but good.

 

I'm a little confused when skimming over the thread.  are you blending this with a beer?

[brewman]

Oh no,  just making a strawberry liqueur to use as a mixer.

[positiveContact]

Oh no,  just making a strawberry liqueur to use as a mixer.

 

ah. cool.

[Deerslyr]

I'm a little confused when skimming over the thread.  are you blending this with a beer?

According to the original post, he wants to use as a mixer or as a dessert topping.

 

It sounds more like he wants to turn it into a liqueur, in which case he is going to have to add in a lot of syrup.  He'll have to kill the yeast so that fermentation does not kick back in.  For more body and smoothness, glycerin will be needed.  A long time ago I was looking at what it would take to make liqueurs and was surprised about the glycerin. 
 

Dan, here is a link that you might want to look at.

 

https://www.danish-s...om/liqueur.html

[brewman]

I think I'm going to leave it as is and see how it works.