Flavor additions - Getting FRUIT into your HOMEBREW 

Thanks for the video, I make a lot of ginger beer, ginger, honey, raw sugar, cinnamon, lemon, in various amount to taste, I wanted to make pale ale, with a fruit aftertaste, this video was very helpful, because I already made a lot of mistakes, like adding to the mash, it lost a lot of flavor or sometimes was soured by adding to the barrel (introducing a different bug), I'm going to try adding fruit in a screen bag before bottling, thanks for the tip

Great job, Joshua. Been brewing for 15 yrs. You hit all the points. Have boiled the fruit/flavor additions, and used vodka, both with great success and little variance. Doing a Bourbon Barrel Quad and a Peached Cream Ale, and secondary is where the additions will occur.

I add my fruit in the secondary, my strawberry blonde is done with either fresh or frozen fruit, sanitized with 1 cup of vodka added to the fruit 3 lbs of fruit per 5gal of beer. You may want to add lactose since it will get a bit tart. Mine has won 2 awards in competitions.

Best fruit addition video yet! Thanks for the awesome info.

Awesome video straight to the point Keep it up Can’t wait for the next video 👌🏽

I use a good loose leaf tea that has fruit. 1oz per 5 gal. I made a nice mango wheat. I think adding tea to your secondary is the easiest way too go.

Thank you for such an informative video!

Great video I’m new to brewing but filling a little more confident about tweaking a couple of brews and you just answered a lot of questions for me thanks my friend.

Cheers we prefer to add our fruit purée to the primary but that’s just me , we get good results . Great video

Hi Joshua, firstly, amazing video for beginners. I have a question: I added my grapefruit in the ratio u suggest in secound fermentation, pieces, without skin in a bag and, i want to know how much time i leave it or ahould i messure abv until stable…

Cheers mate! I like to add a sanitized bag of fruit directly into the keg before racking beer into it :)

Absolutely great! Going to make a Halloween themed extra fruity sour or DIPA Or both for our little party! I will try to do it with fresh fruits.

Great video brother. You gave me some good ideas about adding some orange flavor to my white IPA recipe. Its my own recipe that i'm creating as i go along. I haven't got it exactly to where i want it yet, but it's still work in progress. Thanks again brother.

Great video, really helpful, thanks! How much time do you leave the fruit in the secondary?

Great video man! Well laid out and your explanations on point! Are you at all worried about cold side oxidation when not only transferring to a secondary but then making additions to the open secondary fermenter?

Great video! Nice job

I like to heat the fruit in a pot to kill any bugs, and add it to secondary. Cold crash before packaging and the fruit will sink to the bottom of the fermenter, rack off the top

They raspberries with a stout maybe good. When we were kids dad would give us a small glass of stout, lemonade and a raspberry flavouring. Was not enough to get us drunk or any kind of feeling of drinking alcohol it was more of an inclusion thing as he brewed a lot of beer .

Nice Video!!! Useful one!!

which style of beer/ale / IPA/SMASH work best to flavor with fruits , thanks for the great videos .

Great video, just the right amount of information with a great delivery. I noticed you blended the raspberries in vodka to sanitize - did you do anything to the mangos to sanitize? Thanks!

Great video! BUT take the fruit extract thing with a grain of salt. I'm not a professional brewer or anything, but the brewery I work for just won Canadian brewery of the year with the help of a couple beers that used fruit puree; so it's all about how and where you source your ingredients!

This was very informative! Thanks Josh! I’m currently soaking 3 pounds of organic raspberries that I bought frozen at Costco, along with 2 tablespoons of homemade Madagascar vanilla extract and one split vanilla bean that I simmered on the stove for several minutes to ensure pasteurization. The only fear I have is that my base beer was a bit too adventurous to really showcase the raspberry and vanilla because it’s a hybrid juicy IPA x edelweiss recipe that I threw together on a whim. It came out darker / more malty than I intended. I actually don’t know how this beer will taste or what it will look like from bottle to glass. Which is at once exciting and somewhat unnerving as it’s probably the most expensive batch I have brewed to date.

GREAT VID

Hey Joshua! Great video ! I’m making my first IPA now and in 3 days the first stage is gonna be finished . I wanna add mango and orange to a 23 liters (5 gallons I think?), of beer . What is the amount of fruit that has to be added and what do I have to be cautious about ? I read in the comments about oxidation ? Thanks !

Great video - Was your process 1st fermentation (1 week), 2nd fermentation, add fruit (1 week), then add dextrose/bottle for a further 2 weeks to carbonate?

Can I add fruit to my fermenter jug after fermentation finished and just leave it for another week or so in there without moving it to a fresh vessel?

Ahh damn.. Added my pinapple in the middle of my primary fermentation. Hope it turns out alright..

Real good video! I brew 3 gallon batches do I need to do anything special to split that up in the (3)1 gallon containers for secondary fermentation? Or just once primary is done evenly disperse it to the (3)1 gallon for secondary? Then add fruit.

This is Natural Beer in My Opinion. With Organic Sugars Getting Naturally Processed By Yeast Fermentation is Better in My Opinion

So if i add fruit to my ferment beer i can use vodka to sanitize Or should i boil and freeze it like other vid say 2 do?

I don't know if I believe that 12 oz raspberry in 2 gal of beer would add enough flavor. It sounds like such a miniscule amount

I would never want to boil a fruit with anything...you will "set" any pectin that was in the fruit, and impart a haze. I would go with using fruit juices that have been treated with a pectic enzyme, and use this in your secondary, or possibly use to prime your bottles (such as using apple juice to prime your cider at bottling). If you're concerned with bacteria from fresh fruit then sulphite the juice beforehand allowing time for the sulphites to flare off. Wine makers consistently use sulphites up to 50 ppm, and wine yeasts are tolerant to them. You might also have a go at pasteurizing as well.

Hi I'm new to home brewing thanks for your info , just one question when I do the 2nd fermentation with fresh fruit rough how long I leave the fruit to ferment?

Great video

Does cleaning your fruits with wodka affect the taste of your homebrew?

what if u add fruit to the last 5 min boil then filter it out?

How was the change in flavor any different between primary and secondary arnt you still fermenting the fruit?

As per Gordon Ramsey’s fav, fresh frozen then canned fruit

maybe you lost the color of the raspberry due to post fermentation oxygenation. I bet if you were to do a closed transfer and kegged it, it would have stayed red.. or you could just add food coloring i wont tell anyone ;)

Hello, what is the recipe?

I want to add our own maple syrup…

Who still uses a secondary fermenter.... So old school

In The History of Alcohol. The First Beer was Made By Fruits in That Time. Not Grains