Adding passion fruit puree?

[Oneflewover]

I've just bottled a Belgian Tripel and while I was doing so I racked off a gallon into a demijohn to sit on a brett culture I keep going. I love experimenting with brett on a range of beers. Anyway, I was in Lidl the other day and picked up a can of passion fruit puree. I'm thinking of adding to the demijohn, but having never added fruit to a beer unsure of when to do it. The brett works quite slowly, so I guess I don't want to add it too soon? Or is this a crazy idea anyway? (Might even do a small dry hop with a few Amarillo pellets as well )

 

[Oneflewover]

I've just bottled a Belgian Tripel and while I was doing so I racked off a gallon into a demijohn to sit on a brett culture I keep going. I love experimenting with brett on a range of beers. Anyway, I was in Lidl the other day and picked up a can of passion fruit puree. I'm thinking of adding to the demijohn, but having never added fruit to a beer unsure of when to do it. The brett works quite slowly, so I guess I don't want to add it too soon? Or is this a crazy idea anyway? (Might even do a small dry hop with a few Amarillo pellets as well )

No-one??

 

[Clint]

There's only one way to find out!

 

[Oneflewover]

There's only one way to find out!

Yeah I'm going to do it, love an experiment, just not sure about best time to add the puree. Thanks for replying!

 

[Didge]

Although tins and pasteurised sachets should be sterile, I would suggest heating the contents at a gentle rolling boil for a few minutes before adding them to your beer.

Last year I added a pasteurised bag of cherry pulp to a beer which introduced an infection within a day or two. Sadly the lot got tipped down the toilet.

 

[Oneflewover]

Although tins and pasteurised sachets should be sterile, I would suggest heating the contents at a gentle rolling boil for a few minutes before adding them to your beer.

Last year I added a pasteurised bag of cherry pulp to a beer which introduced an infection within a day or two. Sadly the lot got tipped down the toilet.

Thanks that's helpful. At what stage did you add it?

 

[Redwulf]

Generally, its best to add the fruit in secondary.

I'd give the beer a week to 10 days in primary and then transfer it to the new fermenter on top of the fruit for another week or so.

 

[Oneflewover]

Generally, its best to add the fruit in secondary.

I'd give the beer a week to 10 days in primary and then transfer it to the new fermenter on top of the fruit for another week or so.

Cheers for that. It's been racked off primary and is currently undergoing a second fermentation with brett. I'll probably give it a bit longer then chuck it in and hope for the best

 

[IainM]

I've only done it once, with a sour which I aged for 4 months then racked on to cherries in one demijohn, and a tin of mango pulp in another. There was a lot of wastage with the mango pulp as it didn't settle well. I can't remember how long they were sat on fruit, and they went a bit acetic at first but rounded out really nicely after a couple of years.

There is some good stuff on the Milk the Funk website:

"Generally, fruit is added after a sour or mixed fermentation beer has finished aging and maturing. This preserves the fruit character more than other methods. For example, a mixed fermentation sour beer might take 6-12 months for the Brettanomyces character to develop fully. After this maturation, the fruit should be added, and then aged for another 1-2 months. "

 

[Oneflewover]

I've only done it once, with a sour which I aged for 4 months then racked on to cherries in one demijohn, and a tin of mango pulp in another. There was a lot of wastage with the mango pulp as it didn't settle well. I can't remember how long they were sat on fruit, and they went a bit acetic at first but rounded out really nicely after a couple of years.

There is some good stuff on the Milk the Funk website:

Brilliant, that's just what I was looking for @IainM

 

[Benfleet Brewery]

Although tins and pasteurised sachets should be sterile, I would suggest heating the contents at a gentle rolling boil for a few minutes before adding them to your beer.

Last year I added a pasteurised bag of cherry pulp to a beer which introduced an infection within a day or two. Sadly the lot got tipped down the toilet.

I appreciate it is more expensive but I wonder if Passionfruit Liqueur might be better?!

 

[Oneflewover]

I appreciate it is more expensive but I wonder if Passionfruit Liqueur might be better?!

Yeah.....but where's the fun in that?

 

[JockyBrewer]

One thing to note is that passion fruit is actually quite sour on its own, so it will add acidity to the beer.

The purée will be aseptically packaged so I’d just bung it straight into the fermenter without any heating/sterilising. It will probably have some sugar in it too, so expect a bit of extra fermentation.

 

[Oneflewover]

One thing to note is that passion fruit is actually quite sour on its own, so it will add acidity to the beer.

The purée will be aseptically packaged so I’d just bung it straight into the fermenter without any heating/sterilising. It will probably have some sugar in it too, so expect a bit of extra fermentation.

Cheers, thanks for that. I agree, it's tinned so will be good to go straight in