Jbird said:Yes slice then freeze and thaw. It all depends in how much you want the taste to come out. A pound would work nicely. If is not what you want add another half pound next time. When adding fruit it's all up to you.
I'm doing a pale ale and dry hopping with1.4 lbs of strawberries. Should be nice. First time so I will play with it.
Ostomo517 said:I usually boil the fruit for one minute then puree in the blender and add to primary so when goes to secondary you can get rid of a lot of the pulp and a clearer final product. Like bwlow examples, my Bloody Beer using tomatoes, Key Lime Pie using key limes and my Pineapple IPA
I got so irritated with my stove I almost contemplated using the propane barbecue.
So when do you add the fruit in primary? Do you add after fermentation has already essentially ended, or do you add iit right when racking to primary?
Home freezers don't freeze very quickly. So you get lots of ice crystals that are large enough to poke holes in the cells. That way you get much more liquid, and flavor, out of the same amount of fruit.D you freeze and thaw to get rid of the "nasties" instead of cooking the fruit?
Oilerfan_55 said:Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!
A few weeks ago I brewed a one gallon hefeweizen that I decided to add cherries too in a secondary. On Sunday I transferred the Hefe from its bucket to a one gallon jug over the cherries!
I used a small can of Oregon dark sweet cherries. Not knowing really what I was doing....I have never used a fruit yet...I poured the whole can syrup and all into the jug. It turned the beer beet red...not a big deal..however today I discovered that the beer was actively fermenting again. Im worried this is going to negatively affect the beer somehow.
So, did I mess this up?
Ostomo517 said:It goes in the beginning, wort on top of it then pitch yeast.
Leadgolem said:Home freezers don't freeze very quickly. So you get lots of ice crystals that are large enough to poke holes in the cells. That way you get much more liquid, and flavor, out of the same amount of fruit.
Steaming fruit that tends to oxidize, like apples, will keep them from discoloring. It also cuts down on the surface bugs.
That process produces an entirely different set of flavor compounds then cooking the fruit.
You would generally add fruit processed like this after fermentation had stopped. A vigorous fermentation destroys a large portion of the flavor you are trying to preserve with the above method.
Calichusetts said:No, the sugar in the cherries have activated the yeast again. It will ferment out, lowering your FG and thin the beer a bit. No worries though.
Honestly don't understand why any one would say you can't brew 1 gallon batches unless they want you to buy 5 gallon equipment. I started with a Brooklyn brew shop kit,and have since then bought 3 more 1 gallon jugs and airlock, along with nylon tubing from hardware stores for blow off tubes,and some large pots at Big Lots for sparging and so on. I'm on my 7th gallon batch so far with great success .
The guy I was talking to wasn't even at a supply store, he works at a Beverage warehouse that I thought might have brewing supplies. No carboys there at all, so he wasn't trying to sell to me. Maybe I should document a 1-gal batch start to finish, and give him a printed copy lol.
This way I don't end up with 3 cases of imperial spinach extra special vanilla stout eisbock!
Yes, you steam first. I wash the fruit, then quarter, core, de-stem, and cut out any bad spots. Large apples I cut into 8th's. Then they go in a slow cooker with some water in the bottom. The slow cooker is on just high enough to produce a slow stream of steam. Once all the apples are done, I give them all about 20 minutes in the slow cooker. Then I bag them all in freezer bags and freeze.So do you steam first and then freeze or the other way around? Also, if freeze and then steam, what do you find the best way to steam?
This.No, the sugar in the cherries have activated the yeast again. It will ferment out, lowering your FG and thin the beer a bit. No worries though.
This too. Though with that much fruit I doubt it will be any real problem.But aren't you losing a lot of the flavor by doing so?
That would be hilarious. If you decide to do that, make sure you take video. :fro:The guy I was talking to wasn't even at a supply store, he works at a Beverage warehouse that I thought might have brewing supplies. No carboys there at all, so he wasn't trying to sell to me. Maybe I should document a 1-gal batch start to finish, and give him a printed copy lol.
musicalwillard said:While looking for supplies in town today, I was told by someone that it would be nearly impossible to brew a 1-gal batch of beer or wine. He also told me I would need to go to Bangor to get the supplies I'd need.
Has anyone in here made a 1 gallon wine? Figured it can't use too much different of equipment.
Awesome label dude!
Sure, the equipment is pretty much the same. Though it's best to use a glass carboy or a dedicated fermentation bucket so you don't cross your flavors. Plastic will hold on to both hops and wine or cider flavor.Has anyone in here made a 1 gallon wine? Figured it can't use too much different of equipment.
I bottle once the wine hit's FG. Then let the aging happen in the bottle. It's not as nice as bulk aging, but it still works very well.It would just depend if your wiling to tie up a fermenter for that long
sumone said:so I now have 5 1 gallon glass jugs.... and I cant decide on what to brew!!!
#firstworldproblems.
I currently have a ESB and cream ale going.
I have a lot of Caramel - 60L, Honey Malt and Roasted Barley left over. Any one have some suggestions I should try?
divrguy said:Also good to have base malt around so you can brew a any time on a whim.. As long as you have something else to compliment it like hops...lol
Shouldn't this be, is there something you shouldn't try?so I now have 5 1 gallon glass jugs.... and I cant decide on what to brew!!!
#firstworldproblems.
I currently have a ESB and cream ale going.
I have a lot of Caramel - 60L, Honey Malt and Roasted Barley left over. Any one have some suggestions I should try?
Sure, the equipment is pretty much the same. Though it's best to use a glass carboy or a dedicated fermentation bucket so you don't cross your flavors. Plastic will hold on to both hops and wine or cider flavor.
I bottle once the wine hit's FG. Then let the aging happen in the bottle. It's not as nice as bulk aging, but it still works very well.
Yeah, blueberry wine gets expensive fast. I would suggest getting some RW Knudsen "Just Blueberry" juice. It makes a great base for a blueberry wine.I have 3 glass jugs and a 2 gallon plastic bucket. So I am fine using one of my spares. I want to make a blueberry wine, but don't want to do too big of volume
Yeah, blueberry wine gets expensive fast. I would suggest getting some RW Knudsen "Just Blueberry" juice. It makes a great base for a blueberry wine.
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