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Author Topic: Cleaning fruit to add to beer  (Read 2223 times)

Offline darvyle

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Cleaning fruit to add to beer
« on: July 20, 2010, 08:27:14 am »
I'm making a Blackberry Ale and I'm going to be getting some local blackberries from a farmer.  My recipe calls for me to add the berries after primary fermentation has completed.  What is recommended process for cleaning the fruit before i start mashing them and adding them to the mix?


Offline gordonstrong

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Re: Cleaning fruit to add to beer
« Reply #1 on: August 07, 2010, 02:21:19 pm »
I just usually rinse the fruit gently and then freeze it to burst the cell membranes. Thaw a bit before using. You don't need to mash up your fruit.

Add the fruit to the primary, not the secondary.  Fruit is a great source of nutrients for yeast, and you wind up with a faster fermentation and a cleaner-tasting mead.

Look for Curt Stock's article on melomels in an old BYO.  Best advice anywhere.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong