Has anyone tried using campden tablets to sterilise fruit before it's added to secondary fermentation? We wanted to produce an unpasteurised fruit beer but found it was inconsistent, always depending on whether the fruit pulp had some wild yeast in it or not.
Tried pasteurising fruit too at 70 oC, but find it takes quite a bit of character and aroma away from the finished product.
Thinking campden tablets could be a good alternative, although a little worried about sulphur tastes/ smells.
Anyone used these?
Tried pasteurising fruit too at 70 oC, but find it takes quite a bit of character and aroma away from the finished product.
Thinking campden tablets could be a good alternative, although a little worried about sulphur tastes/ smells.
Anyone used these?