hist-brewing: fruit

Andy Davison andy.davison at btinternet.com
Tue Nov 20 08:24:59 PST 2001

On Tue, 20 Nov 2001 05:22:25 -0600, "Charley Atchley"
<Charley at lcc.net> wrote:

>Does anyone know how long to leave a beer fermenting on fruit? I am trying a
>German style fruit beer. (It is sort of like a lambic with out all of the
>bacteria) After trying to convert "Hand throwers" and "Man highs" to
>Gallons, and work out all of the ratios, I am faced with the fact that the
>recipe had no times listed in it.
>The recipe basically said to add the crushed raspberries into the
>fermentation barrel. I have added 5 pounds of raspberries (1/2 gallon) to 4
>gallons of wort. The fruit is all floating at the top of the carboy, and the
>fermentation has basically stopped. My question is, do I let it sit with the
>fruit for a while, or should I remove it soon? I found one source that said
>"One year later" and another that suggested that it be racked as soon as it
>stops fermenting.

My brother made a soured cherry beer last year. He left the cherries
in for about four weeks. It came out OK except that he hadn't used
enough cherries. 
Andy Davison
andy.davison at btinternet.com

More information about the hist-brewing mailing list