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



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