Adding fruit to secondary

Dummheit · Post by **Dummheit** » Sun Jul 01, 2012 7:43 pm

I am going to add some apricots to some wheat beer that I've got on the go. I've never done this before but have read that I could just add the fruit to the secondary and not worry about infecting the brew since there is already enough alcohol to kill wild yeasties or bugs. I was also thinking of putting the apricots into a couple of cups of vodka for a week and then adding it to the secondary. Any thoughts on what is the best way to do this?

Post by **mr x** » Sun Jul 01, 2012 8:24 pm

I've done raw unpastuerized with a couple fruits with perfect results. But I'd look to NG for the apricot puree. It's great stuff.

homebrewcrew · Post by **homebrewcrew** » Mon Jul 02, 2012 12:28 am

I just did a raspberry wheat using puree from ng and it turned out excellent high recommend the puree.

KMcK · Post by **KMcK** » Mon Jul 02, 2012 12:59 am

I hope you can bring some to our Summer Fruit Beer Festival.

hogie · Post by **hogie** » Mon Jul 02, 2012 10:41 am

Do you guys add pectin enzyme?

Post by **mr x** » Mon Jul 02, 2012 8:28 pm

No, I don't bother.

NASH · Post by **NASH** » Mon Jul 02, 2012 8:35 pm

hogie wrote:Do you guys add pectin enzyme?

No pectic enzyme required unless you set the pectin in the fruit by overheating it

berley · Post by **berley** » Mon Jul 02, 2012 9:26 pm

If you're going to use real fruit (vs. puree or extract), it's a good idea to freeze the fruit first, to help break down the cell walls. Then you can thaw the fruit in the secondary fermenter and rack the beer on top.

BenFrank · Post by **BenFrank** » Tue Jul 03, 2012 11:05 am

I've been thinking about this lately too...

Do you add the entire can of puree from NB into the secondary?

I only ever hear of wheat beers having fruit adjuncts (Raspberry Wheat Garison's and St-Ambroise Apricot Wheat Ale being my favorites)

Can I add fruit to let's say an IPA or lager and get desirable results?

Do you leave it in there until bottling?

Post by **mr x** » Tue Jul 03, 2012 1:59 pm

I use a whole can of puree for 5 gallons. With some beers, you might want 2. Try Nash's mango IPA and see what you think. I leave it there until kegging, about 1 month.

IanCompetent · Post by **IanCompetent** » Thu Jul 05, 2012 11:50 am

I put pineapple and oranges in the secondary for an IPA that I brewed. The beer smelled awesome, the acids in the fruit seemed to destroy most of the proteins, making it crystal clear but virtually tasteless. Oddly enough, it looked at tasted a lot like Keith's.

hogie · Post by **hogie** » Thu Jul 05, 2012 9:44 pm

IanCompetent wrote:I put pineapple and oranges in the secondary for an IPA that I brewed. The beer smelled awesome, the acids in the fruit seemed to destroy most of the proteins, making it crystal clear but virtually tasteless. Oddly enough, it looked at tasted a lot like Keith's.

I wonder if the same would happen with rhubarb? Gonna give it a shot anyway. Just put 3lbs in the fridge to defrost overnight.

IanCompetent · Post by **IanCompetent** » Sat Jul 07, 2012 10:15 am

hogie wrote: I wonder if the same would happen with rhubarb? Gonna give it a shot anyway. Just put 3lbs in the fridge to defrost overnight.

Even if it doesn't turn out, that would be pretty freakin' interesting. Good luck with it and keep us updated!!

hogie · Post by **hogie** » Mon Jul 09, 2012 9:35 pm

Just tried a sample. After just a couple of days, there's plenty of rhubarb aroma and a bit of flavour/sourness. Going to be a tasty one!

Graham.C · Post by **Graham.C** » Tue Jul 10, 2012 11:59 am

hogie wrote:Just tried a sample. After just a couple of days, there's plenty of rhubarb aroma and a bit of flavour/sourness. Going to be a tasty one!

That sounds great.

XmonikerX · Post by **XmonikerX** » Wed Jul 11, 2012 9:42 am

Let's us know how this turned out, rhubarb could be a winner.

hogie · Post by **hogie** » Wed Jul 11, 2012 2:55 pm

XmonikerX wrote:Let's us know how this turned out, rhubarb could be a winner.

If you're there, I'll have some at the Fruitfest on the 21st that you can try.

hogie · Post by **hogie** » Thu Jul 12, 2012 7:41 pm

It's tasting better and better every time. And it's really clear already.

Post by **Jimmy** » Sat Jul 14, 2012 11:44 am

I just picked up a can of the oregon apricot puree, planning on doing an apricot IPA. Any suggestions on how bitter to go so I can balance the bitterness with the apricot? I'm planning on using citra/centennial/amarillo ...dry hop suggested or no?

Post by **mr x** » Sat Jul 14, 2012 2:00 pm

I'd reconsider that one. I made an apricot wheat using that puree, and it was just right in that style of beer. I think it would be lost in an IPA.

hogie · Post by **hogie** » Sat Jul 14, 2012 2:03 pm

You could also do a Magic Hat #9 clone with the apricot... http://www.brew365.com/beer_magic_hat_number_nine.php" onclick="window.open(this.href);return false;

Post by **Jimmy** » Thu Jul 19, 2012 6:00 pm

When do you normally rack to the secondary on the fruit? Should I wait for primary fermentation to be complete, or just wait for the krausen to start falling?

Post by **mr x** » Thu Jul 19, 2012 6:49 pm

I usually wait until it's it's looking pretty slow.

Post by **Jimmy** » Thu Jul 19, 2012 6:50 pm

mr x wrote:I usually wait until it's it's looking pretty slow.

That's what I was thinking, otherwise I would probably lose more of the fruit flavor...is it recommended to cool the temperature down enough that the yeast won't ferment out the fruit, leaving more fruit flavor in the beer?

Post by **mr x** » Thu Jul 19, 2012 6:52 pm

The usual idea is to ferment the sugar out of the beer, unless you plan to start doing firkins for garrison.

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