Cedar Rapids Brewing Society

When you are fermenting fruit or fruit puree with wort; how long do you allow the fruit to remain in contact with the wort, until you rack off into a secondary fermentation vessel.

Does that also hold true for fruit juice? I would think not, since there are no skins, seed, pulp, etc.

Thoughts?

I've always added my fruit post-fermentation in secondary. Let it sit for as many days as it takes to infuse, then rack to the keg.

I have only added fruit in the secondary basically after everything is done. If I wanted some fermentables I would add them sooner.

Ive only done fruit on secondary, as long as 2 weeks but not longer, fermentation will start again and depending on type of fruit/ yeast health/ How Much fruit time is dependent.

As par for the course, i usually wait 2 weeks on fruit in secondary unless noticeable signs of fermentation has ceased.

Fruit juices doesn't matter, you won't be taking it back out

I’ve done real fruit for 2 weeks in secondary. I’ve added juice to my aged sours, let them sit till gravity is stable for 2 months before bottling.


Tattoo Travis

Here's some more good info. applicable to more than just sour beers.

http://www.milkthefunk.com/wiki/Soured_ ... _varieties