Brewed a Raspberry berliner, added 6 pounds of frozen raspberries for 5 gallons. The beer came out way too sweet. I should have accounted for the way too sweet frozen raspberries. Anyway, their in bottles and carbed up but I dont even think im interested in drinking them. My question is can I make another 5 gal berliner, open the already bottled berliner and blend to reduce the sweetness? Can it be done/Is this even worth it?
Fruit usually doesn't add much sweetness once its sugars are fermented out. What was the FG at bottling? Might just need some time for the fruit aroma to calm down. I've gone as high as 3 lbs/gal in a raspberry sour with good results (to my palate).
Even then, any added sugar SHOULD ferment out (I can't imagine they were artificially sweetened?!?). Without a FG to go on, I'd still suspect it is the fruity aroma that is making the resulting beer seem "sweet." It takes a lot of effort to get the sort of sweetness NG achieves from Raspberry Tart (i.e., a final gravity over 1.030).
I'd brew another batch, but wouldn't open the existing bottles and blend...I'd just bottle the new batch and open two bottles at a time (one of each) when serving and blend them then. Too much risk of oxidation by opening up all the existing bottles and blending...then rebottling.
Yea I agree thats probably the best option. You could even work out the proper proportion too without spoiling the whole thing.
One thing's for absofookin'certain...the raspberry addition was not reason why "the beer came out way too sweet."
I don't know what's causing your artificial sweetness, but there's normally nothing in raspberries that tastes like that. As OldSock pointed out, all of the sugars in Raspberries will ferment out. Zero sweetness. If they didn't ferment out (yet) and you bottled too soon, you may be in for in for some gushers or worse.
Per a message sent to me by the OP a couple weeks back, raspberries were set to go in on 08/30. I suggested letting the beer sit on them for 2-3 weeks at a minimum. If this is already bottled and carbed, the issue appears to be not letting the sugar from the fruit ferment out prior to packaging.... and it's now going to ferment out in the bottle. Be careful, you're going to have some serious gushers at a minimum and bottle bombs at worst.
