Adding fruit to sour beer. Need some advice.

Discussion in 'Homebrewing' started by jvillefan, Aug 9, 2015.

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  1. jvillefan

    jvillefan Maven (1,473) Sep 3, 2011 Washington
    Trader

    So I'm looking to add either apricots or pluots to my secondary of my sour blond and I don't know how much to add. I've read 5 pounds for a 5 gallon batch (my batch size), I've also read 5 pounds per gallon which would come out to 25 pounds (about 100 apricots) which seems like a lot. What have people done?
     
    #1 jvillefan, Aug 9, 2015
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Depends...mo is usually betta when it comes to fruit, but it depends a lot on the quality of the whole fruit/puree/concentrate/juice... YMMV
     
    #2 GreenKrusty101, Aug 9, 2015
  3. FenderOffset238

    FenderOffset238 Zealot (627) May 27, 2012 Pennsylvania
    Trader

    I've heard 1-2# per gallon... Never heard of 5# per gallon - that seems like a total fruit bomb. Not to mention how much beer you'd loose from the fruit slurry
     
    #3 FenderOffset238, Aug 9, 2015
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    1-2# per gallon is most common. The water levels and sugar levels of the fruit (which change year to year) are a big factor. Beyond that, it depends on what you want in your beer. If you're wanting the flavor to be subtle, go on the light side. If you want it heavier, go on the light side, freeze some, and add the other half later. You can always add more later.
     
    #4 inchrisin, Aug 9, 2015
    Last edited: Aug 9, 2015
  5. jvillefan

    jvillefan Maven (1,473) Sep 3, 2011 Washington
    Trader

    Thanks, everyone.
     
    #5 jvillefan, Aug 9, 2015
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