I w and to add some straw berries to my fermenting bucket. How do I Sanitise them or can u add straight into bucket.
I could just soak them in sanitiser?
Ta much
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Adding Fruit to fermenting
Adding Fruit to fermenting
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Jocky
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Re: Adding Fruit to fermenting
Whole strawberries are tricky.
I’ve not done It myself but you could give them a few minutes soak in starsan (or maybe vodka), then chop and throw them in to the finished beer. There’s always a danger though that they’re carrying something else with them and you get a wild yeast in your beer too, although alcohol should keep that in check.
A winemaker’s technique is to mash the strawberries, adding some water until you have a thick puree and then mix in a finely crushed campden tablet per 4 litres of purée and leave overnight. That should kill off everything.
Personally I’d just buy a ready made puree as it’ll be sterile, although whatever you do, use a LOT. It’s hard to get strawberry flavour into beer. Really hard. Or cheat and use a flavouring.
Good luck!
I’ve not done It myself but you could give them a few minutes soak in starsan (or maybe vodka), then chop and throw them in to the finished beer. There’s always a danger though that they’re carrying something else with them and you get a wild yeast in your beer too, although alcohol should keep that in check.
A winemaker’s technique is to mash the strawberries, adding some water until you have a thick puree and then mix in a finely crushed campden tablet per 4 litres of purée and leave overnight. That should kill off everything.
Personally I’d just buy a ready made puree as it’ll be sterile, although whatever you do, use a LOT. It’s hard to get strawberry flavour into beer. Really hard. Or cheat and use a flavouring.
Good luck!
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
Re: Adding Fruit to fermenting
Really appreciate your comment. I was also thinking about mashing them with some water then cooking for 5m.
Letting cool and then adding. I have used tinned Strawberries before and just opened and added directly because the contents will already be sterile
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Letting cool and then adding. I have used tinned Strawberries before and just opened and added directly because the contents will already be sterile
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Re: Adding Fruit to fermenting
I imagine cooking them will change the flavour quite a lot.
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Rookie
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Re: Adding Fruit to fermenting
Once the primary fermentation is done the ph of the beer and the alcohol make it very inhospitable to anything that could hurt your brew.
A couple of batches ago I added some wild blackberries to a wheat beer. All I did to them was to clean them a bit and bag them. It came out quite good.
A couple of batches ago I added some wild blackberries to a wheat beer. All I did to them was to clean them a bit and bag them. It came out quite good.
I'm just here for the beer.
Re: Adding Fruit to fermenting
What would freezing them do to the flavour do you think? It would kill most bugs and break the structure of the fruit to let the juices out more easily.
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Jocky
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Re: Adding Fruit to fermenting
I think that cooking them makes them taste a bit like jam, rather than the fresh fruit.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
Re: Adding Fruit to fermenting
I get it, but I so freezing may be a good idea then, but and as stated. It is added after primary fermentation so is mostly alcohol.
I guess I will mash then freeze, then add to the pot for second Ferment.
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I guess I will mash then freeze, then add to the pot for second Ferment.
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WalesAles
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Re: Adding Fruit to fermenting
Wizz,
Take a look at this.....viewtopic.php?f=4&t=71317&hilit=cerveza+strawberry
Washed the Strawberries in cold water, cut off the green things then blended.
Read through the post to see Monkeybrew`s review.
WA
Happy Blending!
Take a look at this.....viewtopic.php?f=4&t=71317&hilit=cerveza+strawberry
Washed the Strawberries in cold water, cut off the green things then blended.
Read through the post to see Monkeybrew`s review.
WA
Happy Blending!
Re: Adding Fruit to fermenting
Thanks for the advice. Reading the trail is inspiring.
May end up pulling, and then freezing and then adding to the 2nd Ferment bucket and then let the warmish wort fill over the top. By the time the bucket is filled and started 2nd the frozen oxk would be no more and the whole lot will stabilise.
I guess this is an experiment. I have I am only making a batch of 15L.
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May end up pulling, and then freezing and then adding to the 2nd Ferment bucket and then let the warmish wort fill over the top. By the time the bucket is filled and started 2nd the frozen oxk would be no more and the whole lot will stabilise.
I guess this is an experiment. I have I am only making a batch of 15L.
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Re: Adding Fruit to fermenting
I haven't used strawberries in a beer, but I have added raspberries (supermarket frozen ones) and blackberries (wild ones, picked and frozen).
I think Jocky is right that you will need quite a lot of strawberries to get a strong flavour.
I used 70g per L of raspebrries and blackberries in a 9%-ish Belgian blond. The raspberries gave the beer a lovely red gue and plenty of flavour, the blackberries gave a nice purple tint, but less falvour (more subtle than the in-your-face raspberry). One thing I did find was that the blackberries made the beer really hazy for much longer than did the raspebrries. Eventually it cleared, though.
The fruit was added in secondary (one 23L ish batch split 3 ways: plain, raspberry, blackberry).
The raspberry one got me a Gold medal at the Brew Con World Series competition in 2018, which pleased me! Sadly, it's all gone now.
I think Jocky is right that you will need quite a lot of strawberries to get a strong flavour.
I used 70g per L of raspebrries and blackberries in a 9%-ish Belgian blond. The raspberries gave the beer a lovely red gue and plenty of flavour, the blackberries gave a nice purple tint, but less falvour (more subtle than the in-your-face raspberry). One thing I did find was that the blackberries made the beer really hazy for much longer than did the raspebrries. Eventually it cleared, though.
The fruit was added in secondary (one 23L ish batch split 3 ways: plain, raspberry, blackberry).
The raspberry one got me a Gold medal at the Brew Con World Series competition in 2018, which pleased me! Sadly, it's all gone now.
Fermenting: lambic, American Blond
Conditioning: English IPA/Bretted English IPA
Drinking: Helles Bock, Orval clone, Impy stout, Conestoga, Old Hooky clone , Jester single hop pale ale, Simmonds Bitter, cascade wet hop pale
Planning: Kozel dark (ish),and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Helles Bock, Orval clone, Impy stout, Conestoga, Old Hooky clone , Jester single hop pale ale, Simmonds Bitter, cascade wet hop pale
Planning: Kozel dark (ish),and more!
Re: Adding Fruit to fermenting
What do the wine peeps use for getting things to drop bright, pectolase?
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Chris Brooks
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Re: Adding Fruit to fermenting
2 part finings - Kielselsol and Chitosan/gelatine.
Available a A=B finings at Wilco for £1.70. I got some on Saturday.
It works as well in beer as it does in wine and is very fast.
Not only is it easy to use, you can actually see it drop out. This combo is the only type of fining I now use, except Irish moss in the boil.
Available a A=B finings at Wilco for £1.70. I got some on Saturday.
It works as well in beer as it does in wine and is very fast.
Not only is it easy to use, you can actually see it drop out. This combo is the only type of fining I now use, except Irish moss in the boil.
Re: Adding Fruit to fermenting
What a bizarre thread.
Strawberries don't need starsan FFS , washing under the tap would be sufficient. An active fermentation will also clean up. The bigger issue is they float and risk getting infected - so best to crush them. Freezing makes them more digestible to the yeast, but certainly isn't mandatory.
Wimemakers (grape) use gravity. It clears just fine.
Strawberries don't need starsan FFS , washing under the tap would be sufficient. An active fermentation will also clean up. The bigger issue is they float and risk getting infected - so best to crush them. Freezing makes them more digestible to the yeast, but certainly isn't mandatory.
Wimemakers (grape) use gravity. It clears just fine.
Last edited by MashBag on Tue Mar 15, 2022 8:18 am, edited 1 time in total.
