Author Topic: Juice vs whole fruit  (Read 1235 times)

Offline thebottlefarm

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Juice vs whole fruit
« on: August 25, 2012, 05:35:24 PM »
I'm planning on brewing a blackberry berliner weiss, and I was wondering people's opinions of using juice vs whole fruit. My options are... whole fruit, post freeze, or juicing the berries with a quality juicer, with a good extraction rate. My plan is to brew a sour mash berliner weiss, and add the blackberries or juice in primary.
My thought is that anything I can do to aid in reducing trub / pulp in the beer is a good thing.
thanks,
Aaron

Offline nateo

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Re: Juice vs whole fruit
« Reply #1 on: August 25, 2012, 06:30:31 PM »
Blackberries are pretty darn tart (malic acid?). How much blackberry are you planning on adding, and how sour are you planning to make your BW?
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Offline tschmidlin

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Re: Juice vs whole fruit
« Reply #2 on: August 25, 2012, 11:56:22 PM »
I would freeze, thaw, then add the berries.  No problem at all.  I would taste it after a week or two and keep on top of it, the tannins of the berries/seeds could have a negative effect on the final beer.  You could make a syrup, but then I would just add it in the glass like traditional schuss.
Tom Schmidlin

Offline thebottlefarm

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Re: Juice vs whole fruit
« Reply #3 on: August 26, 2012, 07:11:23 PM »
I plan on making it fairly tart, but you are right, I have to figure out just how much juice I want to add. I've only got so much fruit, so that's my obvious upper limit. I might make some juice, and add it to a straight berliner weiss and see what it takes to taste it, and go from there. It sounds like I'd be saving myself a step of having to remove seeds if I just juiced the berries. So, I'm going to go that route.
thanks guys.

Offline kylekohlmorgen

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Re: Juice vs whole fruit
« Reply #4 on: August 27, 2012, 12:32:15 PM »
Yeah - blackberry seeds are a PITA to keep out of a puree - and they dont really drop out if they get in the beer.

Fine mesh seive, a little patience, and some elbow grease will get you there. I usually get a low yield using whole blackberries. They're plentiful while in season, so its ok.
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Offline jmcamerlengo

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Re: Juice vs whole fruit
« Reply #5 on: August 28, 2012, 01:21:40 PM »
Ive had great success with the Puree from brew sites(Oregon, Vitners Harvest). 1 can is good for 5 gallons. No dealing with seeds, worrying about sterilization, freezing or whole fruit taking up carboy space.

Its also not much more expensive(if at all) than buying 4 lbs of blackberries unless you get a nice deal at a farmers market or something like that.

If you have the fruit on hand, Im with the above. Freeze and drop em in.
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.