Dismiss Notice
Save $5 when you subscribe to 12 issues / year of BeerAdvocate magazine by selecting auto-renew.

Subscribe now →
Dismiss Notice
Join Our Email List →

And we'll send you the latest updates and offers from BeerAdvocate, because knowing is half the battle.
Dismiss Notice

Pre-order your Respect Beer "Hipster" Hoodie today!

Plus: Free shipping (US only) on orders of $25 or more until 12/18/15. Just select "Free Shipping" at checkout.

Shop now →

brewing w/ fruit

Discussion in 'Homebrewing' started by jlordi12, Dec 5, 2012.

  1. jlordi12

    jlordi12 Advocate (560) Massachusetts Jun 8, 2011 Verified

    If I pureed and let sit in some vodka overnight would this be the equivalent of pasteurization by heat?
  2. I don't think so. You'd need to add so much vodka to the mixture to kill all of the microbes that you'd have a pretty boozy beer. I know Acetobacter can make it to about 20% ABV, so you’d need to use about equal volumes of 80 proof vodka to fruit.

    How about a quick dip in StarSan before you start chopping the fruit. Most of the wild microbes will be on the skin, and as long as the rest of year gear is sanitary you should be fine.
  3. jlordi12

    jlordi12 Advocate (560) Massachusetts Jun 8, 2011 Verified

    I like that idea. Thanks for the feedback