Author Topic: Adding Tangerine to Secondary Fermentor  (Read 808 times)

Offline CVas

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Adding Tangerine to Secondary Fermentor
« on: August 28, 2017, 09:25:10 PM »
Hi All!

I currently have a Saison sitting in the secondary fermenter, and now I wanted to add some fresh Tangerines to it as I used some tangerine peel earlier during the brew and I think it will give it a nice pop. I have been doing some research and I have found a lot of things saying to sanitize the fruit before adding to prevent contamination, because the outside peel of the fruit may contain bacteria or wild yeast.

First do I need to worry about this if I peel the Tangerines and just use the insides? If I do still need to sanitize can I simply pour sanitizing solution over the peeled tangerines? I know there are more methods, but I haven't seen a lot involving tangerines. I am trying to avoid boiling them because of the release of pectin.

Also if you guys have any suggestions or input, I'm all ears. Cheers!
"Its not a lie, if you believe it."

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Offline Iliff Ave Brewhouse

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Re: Adding Tangerine to Secondary Fermentor
« Reply #1 on: August 28, 2017, 09:36:38 PM »
I have dumped pureed fruit and/or zest straight into the fermenter after activity slows/stops many times without any special sanitation and without issues. Usually the present alcohol will help to protect the beer.
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Offline denny

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Re: Adding Tangerine to Secondary Fermentor
« Reply #2 on: August 28, 2017, 09:53:02 PM »
Not a problem.  I've added unwashed wild mushrooms many times without a problem.  As long as the fruit is reasonably clean, the alcohol and low pH will protect you.
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Offline CVas

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Re: Adding Tangerine to Secondary Fermentor
« Reply #3 on: August 28, 2017, 10:24:51 PM »
Awesome, thanks guys!
"Its not a lie, if you believe it."

-George Costanza