General Category > Other Fermentables

Cleaning fruit to add to beer


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?


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.


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