adding fruit...and liquor

Discussion in 'Homebrewing' started by antlerwrestler19, Apr 9, 2012.

Thread Status:
Not open for further replies.
  1. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I soaked 2 entire pineapples cleaned and cubed in about 14oz of liquor (cococnut rum, a little pineapple rum, and a little gran marnier). Is there going to be a huge downside to adding the entire concoction - liquor and fruit - or should I strain off the liquor and add just the fruit? It's a basic pale ale with galina and cascade hops but it's a mess around project that will be entered into a random homebrew contest. I'm going for "far out" here, not normal.

    Thanks!
     
    #1 antlerwrestler19, Apr 9, 2012
  2. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I would strain out the fruit and add just the liquid portion. Can you tell at all if the liquor has taken on any of the pineapple flavor yet?
     
    #2 LeeryLeprechaun, Apr 9, 2012
  3. Darthballs

    Darthballs Aspirant (289) Feb 4, 2011 Missouri

    I don't think there would be anything wrong with adding the whole thing to your secondary, but I personally would probably drain some of the liquor, that's just me, but deffinetly add the fruit and keep it on there for 4 weeks or so.
     
    #3 Darthballs, Apr 9, 2012
Thread Status:
Not open for further replies.