Fruit addition question

Discussion in 'Homebrewing' started by fastenoughforphish, Aug 5, 2014.

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  1. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    So I know, like most things in homebrewing there is more than one way to add fruit to your beer, but I was wondering about your method/sanitation when adding fruit. I understand lots of people freeze their fruit, heat their fruit, quick dunk in star-san , or something else.

    The question I have is how do you sanitize your fruit addition that best preserves flavor (or is this even needed when added post primary fermentation, or is the environment to hostile that you don't even need to sanitize). Is there a method that is most generally accepted. Thanks!
     
    #1 fastenoughforphish, Aug 5, 2014
  2. primrose54

    primrose54 Initiate (0) Apr 7, 2009 Ohio

    I freeze my fruit. It sanitizes and it breaks up the cell membranes of the fruit. It works for me.
     
    #2 primrose54, Aug 5, 2014
  3. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    I'm pretty sure that you'll find freezing doesn't sanitise, it merely 'deactivates' most bacteria etc so that their growth is inhibited (and they get out-performed by the yeast).

    That being said, i'm no microbiologist so I could be wrong
     
    #3 machalel, Aug 5, 2014
    inchrisin likes this.
  4. inchrisin

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

    Heat destroys the flavor and the delicate aromas of fruit. Be bold, and use fruit with a simple wash with water. General sanitization practices should be used for your hands and equipment. Break the fruit up a little so that the yeast can get inside of it. Use a paint straining bag in the racking process. It can be on the outside of the siphon, or you can bag the fruit up before adding it to the fermented beer.
     
    #4 inchrisin, Aug 6, 2014
  5. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    So you have never had an infection/problem with just washing to fruit before adding. What about with a low gravity beer or a clean beer without brett or bacteria in it. Still ok?
     
    #5 fastenoughforphish, Aug 6, 2014
  6. inchrisin

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

    I haven't done too many fruit beers. The ones I've done have come out great and are usually gone within 5 or 6 months of making them. No noticeable infections. I'd vote for "still ok." :slight_smile:
     
    #6 inchrisin, Aug 6, 2014
  7. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    If you want the most flava-flav...add fruit post-primary fermentation.

    Freezing don't sanitize.
    Quick dunk in a StarSan bath is messy and somewhat scary.

    Soaking fruit in a Campden tablet bath will zap wild yeast but does it also neutralize other potential nasties such as bacteria and fungus?

    I can speak only from experience with raspberries.
    Pasteurize in a double-boiler @ 170°F +/- 10°F for 30"
    Cool...bag...pitch...rest seven to ten days...package.

    Fookin'delicious
     
    #7 HerbMeowing, Aug 7, 2014
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