hist-brewing: incomplete recipe ?

[PBLoomis at aol.com]

In a message dated 5/30/01 5:56:50 PM Central Daylight Time, 
Matt_lists at hotmail.com writes:

> My rule of thumb is that if leaving them
>  in will give you undesirable flavors (usually too many tannins) take them
>  out early (a week or two) after fermentation has started. You get too many
>  tannins from fruits that have a lot of little seeds in them if left in too
>  long. SO things like raspberries and blackberries take out sooner and 
peach,
>  pear and the like you can leave in longer.
>  
    Logical.  I like it. Scotti

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