fruit

As the title states, I have a quick wee yeast question. Currently I am using Youngs Multipurpose Yeast, which is a strain of saccharomyces cerevisiae. However I'm starting to run low and I plan on making more cider and cider like fruit booze. So the question: What yeast strain/brand would...

In Beltsville/College Park area. Interesting trades of homebrew ingredients or supplies (esp fruit additions) welcome. Be prepared to take two plants to ensure fertilization. May take 4-5 years until plant is mature enough to bear fruit. Note: these plants are disease, insect and deer resistant...

I have a standard kettle-soured berliner recipe I use, but I've found it a bit too sour for my taste in the summer. Coincidentally I happen to have about 5kg/10lbs of rhubarb in my freezer I'd been saving for brewing and thought the two might make a good match. Does anyone have any advice or...

Greetings, fellows. I’m new here, and I’m new to brewing. Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical...

There are a lot of old threads on this but I didn't really want to revive a dead one so here it is. Lots of debate on this topic I know. It seems to be though that if you are wanting to pasteurize your own fruit puree, the most widely accepted way to do it is with campden tablets. Recently I...

Hello All, I wanted to share this peach melomel/recipe process. It is my first attempt at making a melomel (my experience has been in brewing and at winemaking). So, after much reading, I decided to not heat my honey. However, coming from a wine making background and the fact that I added...

I recently brewed a Kettle sour. I had a starting gravity of 1.048. I let it ferment down to a gravity of 1.015. I then racked it onto 5# of kiwis and 5#of green pears. I saw airlock activity for 3 days after i added the fruit. My question is how long should i keep it on fruit before i keg?

Long time lurker, first time poster. As the title suggests, I pitched my yeast into wort that was colder than recommended(68F instead of 80-85). I am using White labs belgian sour mix I which is supposed to be pitched at 80-85F. I am also concerned that I left too much room for o2. The problem...

We currently have an excess of frozen NFC apple juice in 250 gallon totes that we are wanting to sell. The Brix is ~12 and the blend is the following: 50% Northern Spy, 10% Ida Red, 10% Cortland, 10% Jonagold, 10% Mac, 10% Honeycrisp. It's a great cider blend and we don't want it to go to...

Hey Everyone..... - I melted down some Swedish Berry candies into red syrup. - Boiled it in a gallon of water. - Added sugar and acid blend - Added a cup of green tea And so far, it seems to be fermenting! Check out my photos!

Hi All, I’m still “new” to all grain and just coming back after 25+ year absence to the hobby - I’m looking at fruit purees (as I’ve read these may be good to add into a secondary) and I’m curious if anyone’s had experience with the “Funkin” brand of purees that are available via Amazon... for...

Hey y'all. This isn't exactly a clone, since I haven't had the beer in question. If you're unfamiliar, here are some examples of what it looks like: https://www.instagram.com/p/BfOzQeBFniB/?taken-by=brueryterreux https://www.instagram.com/p/BetT0GUFycW/?hl=en&taken-by=brueryterreux...

Hi All - looks like I've made a serious mistake by not stirring the blackberries after I closed the lid on the primary fermentor (I had a towel for the first 5-6 days and was stirring the blackberries 1-2 times a day in that period). It's been 2 days since I last stirred, and I just opened the...

Hi Everybody, I'm about to get started on my very first batch of Blackberry Melomel. I had a question related to ensuring that the blackberries I add to the mead won't ruin the batch. I picked these berries myself over the summer. I collected several KG of them... ate a bunch in the summer...

I'm making my first batch of cider now, and I left a whole bunch of apple peels in my primary as I've heard that this really helps give the cider a great flavor. One thing that just crossed my mind: do I need to worry about said fruit bits at all, or is it safe to assume it'll last as long as...

Hi all, just got started brewing a few weeks ago and looking to make our second brew. Our first one, so far, was very successful. I wanted to try to design a Strawberry Blonde Ale for a contest (don't intend to win, just have fun). So here's my suggested recipe. I definitely want some fruit...

I am doing the following recipe .75 lb Garmbrinus Honey Malt .25 lb Dingemans Biscuit 6 lbs Pilsen malt syrup 1 oz cluster hops It is currently in my primary. I am thinking of racking into a secondary with 5 lbs of pasteurized strawberries. Would this be a good combination to...

Hi all, I recently was eating some mangos and my tastebuds were overwelmed with citrus and evergreens, reminding me of my favorite IPAs. Playing somewhat off Dogfish's Aprihop, I am in the process of making a Mango IPA(In primary). I've read some threads on fruit additions to the secondary...

Hi all, I've decided to start a discussion on brewing a Strawberry Blonde Ale. I used the Blonde Ale Kit from Midwest Breweries which came with Belgian Wit yeast. Pitched to a starter. In this recipe the only addition made was 4 pounds of pureed strawberries and 1 tbsp of corriander...

I've never added fresh fruit to a brew before. Tomorrow I'm going to add 10 lbs of strawberries to my 2ndary, and I'm curious: has anyone ever tried chilling the secondary to 40*F, then pitching the fruit? I'm going to keg this after 10 days, and I don't want to restart fermentation and...