From the HBD Archive
From: bliss@csrd.uiuc.edu (Brian Bliss)
Subject: fruit / bad humor
Date: 1992-06-18 15:16:48 GMT

> well, considering that my latest mead was light, sparkling, and
> had 5 lbs of oranges squeezed into it, yet one could barely discern
> the orange flavor I'd say... a lot. Oranges (and strawberries, too)
> don't seem to ferment a way and not leave much flavor in the final
> ^^^^^
> product. Definitely avoid dry hopping it. maybe try adding orange
> flavored extract - that way you could split the batch into 2 or 3 parts
> with varying amount of orange, and pick the one you liked best.

oops - delete that "don't"

> A friend has far too many cherries in her freezer, since she wants to start
> putting up this year's crop. I've offered to take them for adding to beer and
> return a six-pack or two of the results in exchange.

Cherries, on the other hand, do not totally ferment away.
I brewed up a 6 gal batch of Cherry Bock with 10 lbs of Dark X
and 6 lbs cherries, and you can definitely taste the cherries
through all the malt. It's been aging for just over a year now.
The beer forms a nice pink head, and if you look close, you can
watch the red "bleed" away in little rivulets.

> 3. Papazian specifies that fruit ought to be added at the end of the
> boil. Would it be unwise or pointless to add any in secondary ferment?

You add it to the hot wort at the end of the boil to sanitize the
fruit as much as possible without turning into jello by boiling it.
If you add it after the wort cools, add a few campden tablets to
the cherry slurry, let sit a few hours, and then mix with the
wort, or if you haven't pitched the yeast yet, add the tablets to
the entire mixture, let sit, and pitch.

- ------------------

> As an aside, the fuggles is most vigorous, the Cascades next and the
> Hallertauer least vigorous. I presume next year things will even out after
> they adapt to their new homes.

Glad to hear the most important one is doing best :-)

- ------------------

> Does anybody know of anyplace that sells agar at
> reasonable prices? A local place wants almost $100
> for one[1!] pound of Malt extract Agar. They also
> want $50 for a pound of DME.[This isn't a homebrew
> place put a chemical supply house]

Go to the nearest oriental grocery store, pull out a gun
and ask the checkout lady for all the cash in the register.
Then you'll have the bucks needed for the lab-grade agar...

bb


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