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Date: 02 Dec 2006 10:24:32
From: Dan Logcher
Subject: Fruit Beers
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I had a weird thought the other day and wondered, has anyone ever
tried using jelly or preserves when making a fruit beer? I know its
got a lot of sugars.. wasn't sure if it would work.
--
Dan
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Date: 02 Dec 2006 09:17:47
From: Scott P
Subject: Re: Fruit Beers
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Using jams or jellies sounds like a great idea for an experiment. I'd
shy away from commercial varieties, because of the preservatives. My
grandma used to make this incredible raspberry freezer jam that would
be fantastic in a batch of wheat beer!
Keep us posted if you pull the trigger on this idea!
Cheers,
Scott P.
Brewing in Boise, Idaho
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Date: 02 Dec 2006 20:43:45
From: stencil
Subject: Re: Fruit Beers
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On Sat, 02 Dec 2006 10:24:32 -0500, Dan Logcher
<dlogcher*xspam*@comcast.net > wrote:
>[ ... ]elly or preserves when making a fruit beer? I know its
>got a lot of sugars.. wasn't sure if it would work.
Almost all jellies and many jams contain large additions of pectin,
which can/may provide cloudiness in your beer. No big huhu if it's a
weizen.
Further, if you compare the prices, you may well find it more
economical to buy a brick of frozen fruit, puree it, and chuck it in
at the end of fermentation. Rack late, slow, and quiet, and if you
intend to bottle, let it sit in secondary about a month longer than
you think is necessary.
Since virtually any fruit will add more tartness than flavor (IMO,)
you're talking summer beer anyway.
stencil sends
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Date: 04 Dec 2006 18:25:48
From: John 'Shaggy' Kolesar
Subject: Re: Fruit Beers
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On Sat, 02 Dec 2006 10:24:32 -0500, <dlogcher*xspam*@comcast.net > wrote:
> I had a weird thought the other day and wondered, has anyone ever
> tried using jelly or preserves when making a fruit beer? I know its
> got a lot of sugars.. wasn't sure if it would work.
I've never done it, but I have read about people on here who have. I think
it should work fine. The toughest part is probably figuring out how much
to use.
John.
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Date: 06 Dec 2006 10:54:33
From: Carter Cathey
Subject: Re: Fruit Beers
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The preservatives would not be good for your beer. But, if you have some
home-made, maybe. Although, if you made it at home, you might be better off
just adding fruit and sugar rather than going through the process of turning
it into a jelly first. Whatever floats you boat, I suppose.
I have used fruit quite a bit. There are a couple of things to consider
when adding whole fruit or fruit purees. I would recommend adding them late
to the primary or to the secondary. If you add at the beginning, almost all
of the aroma and a lot of the flavor get lost. It is much better to add
after the most vigorous fermentation has ended.
If you use whole fruit or make your own puree, then you might consider
adding a step to kill any wild yeast on the fruit. There are a few chemical
solutions or you can use heat. All of these methods have pros and cons.
Carter
"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:45719ab4$0$579$b45e6eb0@senator-bedfellow.mit.edu...
>I had a weird thought the other day and wondered, has anyone ever
> tried using jelly or preserves when making a fruit beer? I know its
> got a lot of sugars.. wasn't sure if it would work.
>
> --
> Dan
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