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chefzilla

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If I add apples to my wort while it's boiling will they act like a fermentable and make the ABV% higher?
Also, if I use mollasses or honey as a fermentable, when do I add them?
In the boiling wort, or in the fermentation bucket before I pitch the yeast?
 
To get the best results from fruit clean, freeze and puree them before adding them to secondary.

Adding apple slices to your boil should produce some fermentable sugar but all taste would probably ferment out.
 
I added honey in the boil, but at the very-very end of it. Basically to thin it out and easily incorporate with the liquid. I would think adding honey into secondary would fall straight to the bottom and do very little if anything.
 
iamwhatiseem said:
I added honey in the boil, but at the very-very end of it. Basically to thin it out and easily incorporate with the liquid. I would think adding honey into secondary would fall straight to the bottom and do very little if anything.
Click to expand...

Yup, If I were to add it to secondary I'd try to thin it out with some sterile warm water.
 
iamwhatiseem said:
I added honey in the boil, but at the very-very end of it. Basically to thin it out and easily incorporate with the liquid. I would think adding honey into secondary would fall straight to the bottom and do very little if anything.
Click to expand...

Give the yeast some credit!! Ever watch an aggressive fermentaion taking place? The yeast are flying all around sinking to bottom before catapulting to the top...

I do ALL my maple/honey/candi sugar additions at the 2/3 sugar break.
Dump it straight into the fermentor and the yeast take care of the mixing!

Its amazing how much flavor/aromatics you can get out of these additions by applying ZERO heat.
 
Johnnyhitch1 said:
Give the yeast some credit!! Ever watch an aggressive fermentaion taking place? The yeast are flying all around sinking to bottom before catapulting to the top...

I do ALL my maple/honey/candi sugar additions at the 2/3 sugar break.
Dump it straight into the fermentor and the yeast take care of the mixing!

Its amazing how much flavor/aromatics you can get out of these additions by applying ZERO heat.
Click to expand...

Well you have a point there....but would someone add a fermentable sugar like honey in the secondary after active fermentation already occured?
Keep in mind I am a newb so...
 
iamwhatiseem said:
Well you have a point there....but would someone add a fermentable sugar like honey in the secondary after active fermentation already occured?
Keep in mind I am a newb so...
Click to expand...

There are yeast in the secondary and yeast like to eat sugar. That is one situation where there truly is a secondary fermentatation.

If I add apples to my wort while it's boiling will they act like a fermentable and make the ABV% higher?
Click to expand...

Yes, apples have fermentable sugars and adding them to the boil will add ABV. It will also add pectin haze that won't go away.
 

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