Fruit concentrate for bottle conditioning

Discussion in 'Homebrewing' started by scurvy311, Nov 8, 2017.

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  1. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Is it as simple as looking at the label for grams of sugar per serving? If I am shooting for 3.5g of priming sugar per bottle and the fruit concentrate has 13g per 31ml serving, it is as simple as adding 8ml of fruit concentrate at bottling?
     
  2. pweis909

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

    It might be this simple, for priming considerations. But do you know what 8 mL of this will do to the taste of the beer?
     
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  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I’d do some test batches. It’s to reinforce some of my fruited sours.
     
  4. pweis909

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

    Not knowing what fruit concentrate you were planning to add, I thought about the blood orange puree Ive been experimenting with, a glass here, a glass there.1/8th of a tablespoon, or 0.62 mL, was potent enough for me. 2.5 mL turned a beer into orange soda, IMO. With this particular puree, 8 would overpower the beer , I think, although I have never let the stuff ferment out..
     
  5. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Fruitfast Tart Cherry Concentrate is what I was looking at.
     
  6. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I would do some test bottles and if too strong dial back and replace with the equivalent priming sugar.
     
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  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Pretty much what I do with my ciders. Never done a side by side, but I like to think that it makes a difference. Obviously, apple is a more subtle fruit than what has been discussed above.
    I say go for it!
     
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  8. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Have you tasted it yet because i bought some black cherry concentrate and it tasted like strong prune juice.
     
  9. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I tasted it diluted. It tasted good. I was afraid it would taste like cherry candy or cough syrup but it tasted pretty close to what I had hoped.
     
  10. VikeMan

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

    Not to hijack the thread, but hijacking the thread... where did you get blood orange puree? I have looked for it, but only ever found on line sources that charge hellish shipping to keep it cold. Apparently it has to be kept cold, at least with some packaging type(s)?
     
  11. pweis909

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

    This was given out in the swagbag at Homebrewcon in Minneapolis this year.
    I've played with it a little bit in a sour (orange soda) and then used considerably less in a Baltic porter. So far, I've only dosed single glasses or smaller, so I don't know how it fares in fermentation. I haven't convinced myself that I would want to dose an entire keg.

    This does not need to be kept cold.
     
  12. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Basically, yes, it is that easy. There's a priming calculator for fruit juice/concentrate kicking around somewhere, IIRC. Personally, I'd simply ferment with it and prime with sucrose or dextrose, but I'm not that adventurous, so . . .
     
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