Serving on fruit.

[Lowlyric]

Does anyone leave the fruit in the secondary then carb and serve?
I'm on my third raspberry sour and have been transferring to a secondary on the crushed whole fruit then transferring to a third keg for carbing and serving.

 

[Bigbre04]

I cant tell if you are shouting or if you have a really deep voice!


I use puree and flavorings, rarely do I use actual fruit. I would think that if you leave the actual plant matter in the beer it could cause problems in the long term, it could also clog up the draft system pretty quickly.

That being said, i have made Pins and firkins that sat warm on fruit for longer then a month and they turned out good??? not really the same thing though.

 

[Lowlyric]

Just fat fingers. Thanks

 

[Bigbre04]

Just fat fingers. Thanks

lol it happens!

the only thing that i could thing would cause issue is the seeds from the raspberry, i have made several raspberry beers recently, but the puree is deseeded before it is pureed.

how you added the fruit also makes a big difference. if you are able to make it relatively aseptic, and you yeast is done, it should be fine. i wouldnt ferment on with the seeds still in there as it can produce methanol and some nasty flavors.

 

[Lowlyric]

I'm gonna try the puree next time. I'm using a floating dip tube so the sediment is not necessarily the issue but off flavors.

 

[Bigbre04]

I'm gonna try the puree next time. I'm using a floating dip tube so the sediment is not necessarily the issue but off flavors.

You can make your own puree(fruit dependent) by depitting/seeding the fruit and then blending it up and tossing it into an icecube tray or a ziplock bag in the freezer and then break it up and add it to the fermenter!

If you want to buy the fruit puree, i use amoretti craft puree, its shelf stable and pretty good. just be concious that some fruits take a lot more puree then others to be perceptible. The craft puree will also ferment out nicely which is good. I have a tangerine/blackberry sour crashing right now. I fermented out 1 gal of tangerine amoretti and 4x750ml blackberry. I added 100ml of vanilla and 30g of black berry flavoring. it is crashing right now so i will come back to it with more flavor/vanilla if i need it tomorrow morning before i carb/pack it.

Pro tip:
add a tiny amount of vanilla extract(not really enough to taste) will really help carry different flavors and can cut some of the tartness back a little bit.

volume wise, i use 250ml/76gals(4 1/2s finished beer).

if you need some more acidity in something like a strawberry you can add small amounts of lemon juice for acid OR lime juice for acid and a touch of bitterness.

example: strawberry is actually a fairly tart flavor, the flavors and puree end up being a little more like the fake strawberry candy flavor. i added a small amoutn of lemon to get just a small amount of tartness. I think it helped balance the flavors.

 

[Lowlyric]

Awesome. That tangerine and blackberry sounds amazing.