« on: June 02, 2010, 12:33:51 PM »
The only problem is trying to get them out once your done... I used chopped fresh peaches in the secondary once... getting them all out took about 2 hrs... now I puree.
I've added dried fruit in the secondary and in the boil:
I recently used raisins in a belgian porter recipe. I weighed out about 7 oz, pureed them with hot wort, and added the puree with about 7 min left to go. Its not quite done cellaring, but the raisins add a great, smooth, "raisiny" flavor and maybe even texture.
I used dried cherries in the secondary of an apple cider. Even with the cider on the cherries for a solid month, I couldn't detect any flavors from them. This might have been hidden by the cinnamon sticks added as well.
As for the extract content, I used the nutritional facts on the back. They give "Sugars" in grams, and I assumed they were all fermentable. This was fairly accurate for the raisins, but it will probably work for other dried fruit