I often bag purees and wine bases as well though some purees are thin enough to escape the bag. I also prefer to use a grain bag with the fruit to make it easier to separate the fruit. For whole fruit I will often wash and freeze the fruit first which helps open up the cellular structure, and then thaw and crush or dice it before adding to the fermenter. Whole fruit and purees are more difficult to work with because it can be difficult to separate the fruit from the beverage when fermentation is complete. For juice, you want to pick brands that are pasteurized but have no preservatives as many preservatives can inhibit fermentation. Fruit juice and honey is generally the easiest to work with as they may be added directly to the primary or secondary fermenter. There are a number of practical considerations when working with fruit I won’t attempt to cover in detail here, but here are some tips.

So adding fruit often lowers rather than increases the final gravity.

Keep in mind that adding fruit to a beer will often lower your final gravity because fruit consists of highly fermentable sugars which will ferment to alcohol which has a final gravity below 1.000. Typically most fruits are added during primary or secondary fermentation. Fruit BasicsīeerSmith 3 supports the use of fruit juice, purees, honey and whole fruits natively when making beer, mead, wine and cider recipes. This week I cover some of the basic concepts of using fruit in BeerSmith for making beer, wine, cider or meads.

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