Frequently Asked Questions
BEER WINE
If I want to make a fruit based wine (or beer), is it better to use fresh fruit?
Availability plays a large part, but also the degree of "fruitiness" one hopes to achieve is a factor. Fresh fruit may need to be pasteurized or sulphited to prevent contamination. Frozen fruit can be used also. There are many fruit purees available which are sterile packed which do not contain stems or seeds which will yield a fruitier content. However, no fruit is 100% fermentable, so there will be more sediment. Some bits will settle, some will float, so straining may be necessary. There are liquid extracts and flavorings which can be added at bottling time to the brewers' taste, giving total control over the amount of "fruitiness." Again, it is up to the brewer or vintner to decide how involved they want to be in the process.
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