Fruity Fermentables?

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Fruity Fermentables?

Postby zeno » Mon Dec 01, 2003 6:24 pm

My winter warmer uses fresh blackberries and allspice. Do the boiled blackberries add fermentables?
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caution on the boil

Postby fitz » Tue Dec 02, 2003 4:24 am

The blackberies will have fermentables in them, If you want to make this recipe becarful how long you boil any fruit. I'm not dure how much pectin is in blackberries, but boiling them will bring out whatever it has. You may want to opt for the blackberry puree for winemaking Oregon is one brand. These are already sterilized, so you wouldn't have to boil as long.
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pectin? What's this going to do?

Postby zeno » Wed Dec 03, 2003 11:16 am

I already did the deed, so what should I expect? Last year I used canned blackberries, and this year I used "fresh" ones from the Produce Department of my local grocery store.

It would only be fitting if this beer ends up skunky. After all, it was suppose to be served at the victory party of NC State's Jan. 1st bowl game. Of course, we ended up in the Dec 22'nd 2000 Flushes bowl after a horrible game against the Terps. What a crappy year!
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No worries.

Postby Sisu » Wed Dec 03, 2003 12:55 pm

Pectin makes your beverage cloudy. It just won't clarify... no matter what; but it should not affect the flavor.

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Pectin is

Postby fitz » Thu Dec 04, 2003 4:18 am

Pectin is the stuff that makes Jelly jell.
Usually the riper the fruit the less pectin it has. It could cloud or thicken your beer, but it won't skunk it. That is left for the hops and light to do.
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