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Thread: Adding Fruit Puree after Fermentation / Yeast Issues

  1. #1
    Join Date
    Feb 2016
    Location
    Airdrie, Alberta, Canada
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    2

    Adding Fruit Puree after Fermentation / Yeast Issues

    Hello,

    We are about to undertake a Strawberry Blonde Ale. We would prefer to add an aseptic strawberry puree after fermentation so that it could be on the sweeter side. My concern is any residual yeast + sugar + cans + improperly stored outside the brewery at warm temperatures = over fermentation / explosion!

    Is there any technique to kill off the residual yeast. So far my thought is to re-boil after primary fermentation, transfer to brite, and add puree.

    Any experience or thoughts on this?

  2. #2
    Join Date
    Oct 2012
    Posts
    85
    "re-boil after primary fermentation"

    You mean pasteurizing I hope and not just running it back into the kettle to boil.

    Finings, chrashing, filtering, then sodium Bisulphate/potassium sorbate would probably do the trick. What ever you do just be sure to pull a sample and see if you can force a referment before adding the puree.

    Really though why not just get your sweetness from unfermentable sugars and let the fructose ferment out?

  3. #3
    Join Date
    Feb 2016
    Location
    Airdrie, Alberta, Canada
    Posts
    2
    Quote Originally Posted by populuxe View Post
    Really though why not just get your sweetness from unfermentable sugars and let the fructose ferment out?
    Sometimes you need a second pair of eyes to get the best solution. Thank you!

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