Adding Fruit Question

Discussion in 'Homebrewing' started by TooHopTooHandle, Nov 13, 2017.

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  1. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    So I will be brewing my first milkshake IPA using my NEIPA recipe as a base on Wednesday. I have never done any beers with fruit and I never secondary beer. So my question is when is the best time to add my fruit? It will be frozen and I'm not sure exactly what fruit to decide on yet. I wasn't sure if I should add it in primary during fermentation, after fermentation, or add it to a secondary and rack on top of it. Also how much exposure time should the beer have to the fruit to get full benefit from it. I don't want it sitting any longer than it needs to since these beers are best consumed fresh. I will also be kegging this beer if that matters. So any input here will be greatly appreciated.

    Thanks in advance Cheers!!!
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I fruit in Secondary. Generally for about a week. That provides enough time for flavor extraction, and also enough time for the yeast to ferment the sugars from the fruit.

    I've never tried fruit in primary. One concern would be how to add it to primary without splashing.
     
  3. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    Ok I will go the secondary route. That's what I was thinking the right way would be. I can do co2 forced transfer between fermenters too so not to worried about oxygen exposure

    I guess you could add fruit to primary in a muslin bag. I have a Fermonster and Big Mouth bubbler so the openings at the top are huge
     
  4. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I also add fruit in the secondary, usually racking onto the fruit and having minimal splashing.
     
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  5. JohnnyChicago

    JohnnyChicago Initiate (0) Sep 3, 2010 Illinois

    I usually add fruit, in the form of purées or juice, at kegging to preserve sweetness and flavor. You’d be suprised how little flavor fruit has once you ferment all the sugars out.
    If you are bottle conditioning, this isn’t an option.
    When I do add before kegging, it’s to the secondary. Pick overripe fruit and use more or less depending on the fruit. Grapefruit? One per 5 gallons is probably enough. Strawberries? You’ll need pounds of the stuff.
    Freezing the fruit first seems to help break it down and make it more accessible to the yeast. Never add fruit to the boil especially without pectin enzyme, unless you want jelly beer. :grin:
     
  6. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    I am thinking of using strawberries and mangos. in a 5 gallon batch. How many lbs would you suggest using? I will be adding this in the secondary. I was going to shoot for 3.5 gallons of each.
     
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  7. JohnnyChicago

    JohnnyChicago Initiate (0) Sep 3, 2010 Illinois

    If you are using purées, I think Oregon purées recommends .5-2lbs/gal. That Italian company whose name escapes me is 3oz./gal.
    Fresh fruit is difficult to say. It really depends on the intensity and ripeness of your fruit, the intensity of your beer, how much fruit flavor YOU want. There’s no set amount. You’ve really got to play around with it.
    I would recommend to use more, rather than less (2-4lbs. of each), skin and freeze all the fruit first.
     
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  8. Eggman20

    Eggman20 Crusader (433) Feb 14, 2017 Minnesota

    Agree with Johnny I'd use 3-4 lbs of each. Usually use 4 lbs of strawberries per 5 gallon batch and get tons of strawberry flavor so mixing the two you might be able to do 3 of each. Everyone else has pointed you in the right directions. Freeze your fruit for sure. I've also had good luck with thawing it, muddling it, and refreezing. I always use a muslin bag with strawberries to keep the seeds from getting in the beer.

    Also if you are using a normal glass carboy chop the fruit up small. It's a pain to get the fruit back out especially after it soaks up some beer.
     
  9. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    One note about using fresh strawberries, just for general information, is that all of the fruit flavor is right up around the red skin. All of that whitish pulp inside is basically flavorless. So, if you wanted to spend the time so that you had less pulp to deal with in your fermenter you could peel them first.

    Another thing to note, with any fruit, is that if you've used real fruit you can then use just a drop of extract to help it show a little brighter in the aroma. You don't want so much that it shows as extract, just a little, and you'll be surprised at how it livens the real fruit that's already there. Blueberry is another great example where that does wonders.
     
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  10. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    I will be using frozen fruit for this since it will be an experiment, but if the fresh fruit is close to the same price range as the frozen then I will just with fresh fruit. Planned on 3.5lbs of each. Also I have a Fermonster so its opening at the top is like 4inches so putting the fruit in wont be any problem.
     
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  11. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    Just wanted to thank everyone for their in put!!! Cheers!

    *edit for a couple post previous. I meant 3.5lbs of each not gallons lol*
     
  12. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    ?? What if you want to use a keg as a secondary. How much fruit can you use in 5 gals without pouring out the top.
     
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