I'm gonna add my sour to some fruit and was wondering about how much fruit to add per gallon of beer. I know this is kinda vague, but I need to know volume of fruit not weight. I'm planning on using cloudberries and found them in 500ml jars and was planning to buy maybe 3 of them. I would guess the closest fruit to the cloudberry is raspberry, so maybe someone who has used them can chime in. The cloudberries aren't cheap so I want to maximize the volume without diluting the flavor.
Again not to sure how much 500ml of cloudberries weight, was hoping for some kind of volume comparison.
Brewer Fruit Amount (lb/gal) Boon (8) Kriek 1.67 Framboise 1.67 Mariage Parfait (all) 2.0 Cantillon (15) Kriek 2.0 Lindemans (16) Kriek 1.7 Framboise 3.8 Peche 3.4 "The average age of the Lambic we use for fruit beers turn around 20 months and the maceration take between 2 and 5 months." -Jean Van Roy
No experience on the subject, but I found this here Raspberry Measure Conversions: •1 pint of raspberries = 2 cups = 500 ml.= 3/4 lb. = (about 1/3 kg.).
just buy a cheap-ass scale for $10-15, bro really helps for brewing. probably one of the cheaper and better investments i made. use it for hops, grains, sugar, fruit.
Yeah I know I really do need a scale. When I buy large amounts of hops I just eye it up, never really sure how much hops I use. I tend to err on the side of more is better. Thanks exactly what I was looking for. Nice, this is a excellent reference.
that made me laugh (but not at you). "eh. looks like 3/4 of an ounce....too bad i'm making an IPA with 5 additions with 10 min left!"
Yep that's pretty much how it went. If I had a pound of hops I would split in half by eye and then split in quarters then eighths then sixteenths to get 1 ounce. My IPA's turned out pretty well in the end, just can't go for repeatability.
I'm going to be racking my Berliner onto apricots tomorrow, does anyone know if its better to freeze before hand or just leave at room temperature? Any help is appreciated.
No experience myself but people usually tend to suggest freezing them on here, then thawing them before racking to help extract more flavor.
Freezing will break the cell walls and aid in breakdown. In my experience, it doesn't really matter so long as you chop them up well enough. Personally, I've gotten sick of chopping up fruit, bagging it, weighing it down, etc, so I finally bought a juicer and am just going to start juicing the amount of fruit that I want and adding that. For cherries, I'll have to consider adding the pits separately.
guess i never thought of that. should just put frozen cherries or whatever into a blender, mash it up, add some vodka to sterilize it, then add to your beer
Okay so Whole Foods ran out of apricots, so I picked up six pounds of Blood Oranges instead. I'm thinking about zesting half of them and scooping out or juicing the insides. Thoughts?
