Fruit in a Saison

[Roondy888]

I am brewing a Saison tomorrow and am going to use cherries. My question is what has worked best for you? Adding fruit to the primary, secondary, keg? Using real fruit, puree, or extract? I know not to use extract for cherry flavor because it comes out tasting like cough syrup. My plan is to use 3.2 pounds of puree in a 5 gallon batch, putting it in just before fermentation is complete.

I have searched around various sites/books/brewing network podcasts, there isnt a ton of info on fruiting saisons.

Thanks!!!

 

[Beernik]

I love fruit and herb saisons. I find non-flavored saisons kind of boring, like an unpainted canvas.

Secondary is best for fruit. In the primary after the primary fermentation is complete is also a good choice. My personal preference is to use fruit in a glass carboy because it can't stain or leave any odors.

 

[Roondy888]

Are you using actual fruit, puree, or extract?

 

[Mikenik]

I think secondary is best.

 

[Beernik]

Secondary or in a primary after the primary fermentation is complete.

I try to always use fruit. I've used canned purée. I only use extract for my hazelnut stout.