Fining agents for a fruit beer

Discussion in 'Homebrewing' started by hopsandmalt, Sep 29, 2013.

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  1. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    I've got 5 gallons of Short's Soft parade clone in secondary right now winding down fermentation with three pounds of mixed berries (Blueberries, strawberries, blackberries, and raspberries) and it's pretty cloudy looking. I've got some pectic enzyme on hand and I was thinking about tossing in 2 1/2 tsp. to try and clear it up a bit.

    Does anyone have any experience in fining a berry-centric fruit beer? Will the pectic enzyme do it, or should I use something else?

    Gelatin? Isinglass? Cold crash? What say you BA's
     
    #1 hopsandmalt, Sep 29, 2013
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Time and cold...wait a month or two...it won't hurt most fruit beers
     
    #2 GreenKrusty101, Sep 29, 2013
    jae likes this.
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I used pectic enzyme in fruit beer once; added at the start of fermentation. If you add it now, it might help, but it could start up some fermentation. If pectin is the cause of your haze, pectinase should facilitate conversion of pection to simpler sugars.
     
    #3 pweis909, Sep 29, 2013
  4. inchrisin

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

    I've never used gelatin or isinglass. I've used sparkaloid and bentonite (sp) in fruit wines with great success. I'd think that any of the above should work out pretty well.
     
    #4 inchrisin, Sep 29, 2013
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