Adding fruit/juice???

Ask about and share you All Grain techniques.

Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr

Post Reply
User avatar
Ibasterd
Brew Master
Brew Master
Posts: 699
Joined: Wed Sep 25, 2013 1:29 pm
Location: In the shadow of the Mouse.

Adding fruit/juice???

Post by Ibasterd »

Hey all. I've got a question that may have been covered, but I can't figure out the best way to approach this. I am planning an IPA. More specifically I'm trying to recreate Kona Brewing's Hanalei Island IPA. It is a really tropical IPA that has a flavor and aroma profile of POG. POG is a hawaian fruit drink featuring a blend of passionfruit, orange and guava.

I've found a recipe that should be close using Millennium, Azacca, and Galaxy hops. Most of the flavor/aroma profile should come from them, but from what I've read, they are also using passionfruit, orange and guava concentrate as an adjunct. If one were to use real fruit or juice, when and where is the best place to use them. I've always believed that it is difficult to get any actual fruit flavor or aroma from fruit as it just ferments out leaving a dry, high ABV beer. I'm guessing that racking onto fruit in a secondary would be the way to go, but is it really worth it?

Anyone with experience, successfully brewing with fruit, please share. Phill, I'm thinking of you...
What is best in life?" "To crush your enemies -- See them driven before you, and to hear the lamentation of their women!"
User avatar
FedoraDave
FedoraDave
FedoraDave
Posts: 4208
Joined: Fri Aug 09, 2013 5:52 pm
Location: North and west of the city
Contact:

Re: Adding fruit/juice???

Post by FedoraDave »

I imagine Phil would be able to provide more useful input, but as far as the orange goes, I've had very good results, both with my Lime Cerveza and my Sunbonnet Lemon Wheat, by adding the zest from the fresh fruit about a week before bottling. Sort of a dry hop, but with citrus zest.

I would think regardless of how you add the fruit, you'll be best off by waiting until primary fermentation is done.
Obey The Hat!

http://www.homebrew-with-the-hat.com

Some regard me as a Sensei of Brewing
Fedora Brauhaus
Up Next:
FedoraDave's American Ale
Fermenting/Conditioning
Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale
Drinking:
Crown Top Pale Ale
User avatar
RickBeer
Brew Guru
Brew Guru
Posts: 3099
Joined: Thu Aug 08, 2013 1:21 pm
Location: Ann Arbor, Michigan (Go Blue!)

Re: Adding fruit/juice???

Post by RickBeer »

No matter when you add during fermentation, the sugars will ferment out. Therefore, you focus on the aroma that remains, and any taste that is provided by non-sugars. That's why zest works good for oranges and lemons, and possibly grapefruit if you were so inclined. No matter when you add fruit juice, all that sugar will be gone, so you need to see how much pure fruit juice is in it, and then understand what those fruits might taste like without sugars.

I mostly gave up on fruit, and add LorAnn oils at time of drinking (1-2 drops in a glass). I just did an Apricot wheat, breaking my own rules, adding a can of apricots a week before bottling. Not a lot of strong flavor, will probably add LorAnn in my glass.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...

Certificate in Brewing and Distillation Technology

Sites to find beer making supplies: Adventures in Homebrewing - Mr. Beer - MoreBeer
My Beer - click to reveal
Currently using 6 LBKs.

Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout

Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.

Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand -  13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
User avatar
mashani
mashani
mashani
Posts: 6743
Joined: Sat Aug 10, 2013 11:57 pm

Re: Adding fruit/juice???

Post by mashani »

You can counter the fermenting out of all the sugars (leaving so little residual sweetness that the fruit no longer seems like what it should be) by adding something like honey malt or lactose or a light crystal like Cara 8 or C10 to give it back some residual sweetness. Also, no reason to mash at a low temperature to dry out your beer west coast style if you are adding a bunch of juice, because that's like adding a bunch of sugar adjunct and will dry out your beer anyways.

My experience (to my tastes at least) is that a bit more residual sweetness then the west coast guys like in their dry piney/grapefruit IPAs is a good thing in beers with more tropical fruity hops and/or actual fruit. Some sweetness makes the fruit "pop". As in actually taste like fruit.

When I make Belgians or Saisons using fruit juices, I simply treat that juice as a replacement for my sugar adjunct, and get good results. The Saison I made last summer with plum juice was wicked awesome and I'm going to do it again.

But it all depends on what you want.
User avatar
alb
Brew Master
Brew Master
Posts: 602
Joined: Wed Apr 16, 2014 2:59 pm

Re: Adding fruit/juice???

Post by alb »

What about adding campden tablets to kill the yeast and stop the fermentation, then adding the fruit? Would that work?
Proprietress, The Napping Hound Tavern
serving marvelous food and magnificent beers from
Fool's Gold Brewing Co.
User avatar
Kealia
Brew Guru
Brew Guru
Posts: 5588
Joined: Thu Aug 08, 2013 10:52 pm

Re: Adding fruit/juice???

Post by Kealia »

I'm going to go with the easiest approach here: Are you against just pouring some POG into a glass then topping it off with your IPA at drinking time?

I had that beer in Kona last year and it definitely tastes like there is some fresh fruit juice in there.
User avatar
mashani
mashani
mashani
Posts: 6743
Joined: Sat Aug 10, 2013 11:57 pm

Re: Adding fruit/juice???

Post by mashani »

alb wrote:What about adding campden tablets to kill the yeast and stop the fermentation, then adding the fruit? Would that work?
If your kegging/force carbing. Otherwise would need to let campden wear off and add more yeast to prime it, which would then of course ferment out all the sugar and explode your bottles.

Also impeccable sanitation would be in order, or something else will start fermenting it later (IE the dip tube/backwash scenario that was talked about in some other recent post).
User avatar
ScrewyBrewer
Uber Brewer
Uber Brewer
Posts: 1544
Joined: Tue Aug 13, 2013 9:11 pm
Location: Monmouth County, New Jersey
Contact:

Re: Adding fruit/juice???

Post by ScrewyBrewer »

For my Pineapple Pale Ale I added Dole canned pasteurized juice. Racking the fermented beer off of the yeast and dosing it with potassium sorbate and potassium metabisulfate preserved the pineapple flavor and sweetness. I did however force carbonate the beer and use a beer gun to fill the bottles. But, there were no bottle bombs while the beer was stored at room temperature, which was also something that needed to be prevented.
ezRecipe 'The easy way to awesome beer!'

'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
User avatar
Dawg LB Steve
Brew Guru
Brew Guru
Posts: 2778
Joined: Fri Feb 07, 2014 7:39 pm
Location: Greater Cleveland East

Re: Adding fruit/juice???

Post by Dawg LB Steve »

ScrewyBrewer wrote:For my Pineapple Pale Ale I added Dole canned pasteurized juice. Racking the fermented beer off of the yeast and dosing it with potassium sorbate and potassium metabisulfate preserved the pineapple flavor and sweetness. I did however force carbonate the beer and use a beer gun to fill the bottles. But, there were no bottle bombs while the beer was stored at room temperature, which was also something that needed to be prevented.
And were very good even young, when he sampled in Asheville.
:cheers:
MONTUCKY BREWING
Currently brewing:

Next Up?
Kolsch?
Ginger Beer?
Traveling Red?
Yazoo Gerst Clone?
Peanut Butter Porter?

Currently Conditioning:
Cherry Mead
California Moscato

Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle

Medal Count
Gold 3
Silver 5
Bronze 5
Actively brewing since December 2013
User avatar
Ibasterd
Brew Master
Brew Master
Posts: 699
Joined: Wed Sep 25, 2013 1:29 pm
Location: In the shadow of the Mouse.

Re: Adding fruit/juice???

Post by Ibasterd »

ScrewyBrewer wrote:For my Pineapple Pale Ale I added Dole canned pasteurized juice. Racking the fermented beer off of the yeast and dosing it with potassium sorbate and potassium metabisulfate preserved the pineapple flavor and sweetness. I did however force carbonate the beer and use a beer gun to fill the bottles. But, there were no bottle bombs while the beer was stored at room temperature, which was also something that needed to be prevented.
Screwy, could you elaborate on this? What is the function of dosing with potassium sorbate and metabisulfate. I bottle carb, so don't know how this would affect the process.
What is best in life?" "To crush your enemies -- See them driven before you, and to hear the lamentation of their women!"
User avatar
Ibasterd
Brew Master
Brew Master
Posts: 699
Joined: Wed Sep 25, 2013 1:29 pm
Location: In the shadow of the Mouse.

Re: Adding fruit/juice???

Post by Ibasterd »

Never mind Screwy. I looked it up and I see that it halts fermentation. Would not work with my process.
What is best in life?" "To crush your enemies -- See them driven before you, and to hear the lamentation of their women!"
User avatar
ScrewyBrewer
Uber Brewer
Uber Brewer
Posts: 1544
Joined: Tue Aug 13, 2013 9:11 pm
Location: Monmouth County, New Jersey
Contact:

Re: Adding fruit/juice???

Post by ScrewyBrewer »

One prevents yeast cells from multiplying (Potassium Sorbate), the other (potassium metabisulfite) is a stabilizer, it eliminates oxidation.

While the two combined prevent cells from reproducing, and deprive any new cells of oxygen, the process is definitely not suited for bottle carbing.


Sent from my iPhone using Tapatalk
ezRecipe 'The easy way to awesome beer!'

'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
Post Reply