So I went apple picking today and was thinking I'd like to experiment brewing a beer with the yeast and microbes on the apple. I know that doing spontaneous fermentation like this isn't perfect and can often result in a bad, infected beer, but its something I'd like to try in a small batch scenario. My question is, do I just cut up the apples and throw them into the primary? Do I need to wash them at all to rinse any possible pesticides off? Any information would be appreciated.
So the apples have pesticides on them and you're wanting to put them in your beer? Or, you'll wash off all the pesticides and bacteria and throw the apples in the beer? Neither sound right to me. I'd find apples that have grown naturally on a tree and add them to the beer. You may as well make a full batch of beer alongside of this and set the experiment to the side as gallons 6-8. I'm considering doing this on a Berliner weisse.
I don't think they have pesticides on them as they were grown naturally at an orchard, just wasn't sure if they needed rinsing in order to be on the safe side.
as opposed to unnaturally in a turkey pan? most farmers use pesticides. then again, how many of us are using organic grains? raise your hands...i'm waiting. anyways, the easiest way to do it? create a starter - 500 mL will be plenty. put it into a sanitized container. take your FRESHLY PICKED , UNWASHED apple. plop the apple into the starter and swirl a few times. carefully remove the whole apple. put some sanitized foil on the starter and stir plate it OR put it into a container with an airlock and aerate the starter and, walk away, check it in a month and see what happens.
Your best bet is to pick organic apples. But if you want to experiment start with a small starter and see how it goes. Just wait to test it until fermentation is complete.
