I'm considering getting out of my comfort zone a little and attempting to brew an apricot beer - something along the lines of Sam Smith's Organic Apricot but a little less sweet, ideally.
There's a few things I'm unsure about, so was hoping someone might be able to offer some advice.
Because I want the fruit flavour to be quite strong I'm thinking of adding the fruit in secondary, along with a dry hop addition. I'd assume most of the sugar in the fruit will then ferment out, which will leave the beer dry again. I've spotted 1kg pouches of fruit puree on Amazon so the fruit will already be pasteurised, and I'm planning on dumping the entire pouch into my 25l of beer and hoping for the best.
There's a few things I'm unsure about, so was hoping someone might be able to offer some advice.
Because I want the fruit flavour to be quite strong I'm thinking of adding the fruit in secondary, along with a dry hop addition. I'd assume most of the sugar in the fruit will then ferment out, which will leave the beer dry again. I've spotted 1kg pouches of fruit puree on Amazon so the fruit will already be pasteurised, and I'm planning on dumping the entire pouch into my 25l of beer and hoping for the best.
- Is there any way of measuring the OG/FG of the fruit addition and factoring that in to the ABV of the finished beer?
- I'm wanting to keep some of the fruit sweetness, so would it be best to attempt to stop fermentation using sorbate/metabisulphite or back sweeten to taste with lactose?
- or... will the ascorbic acid in the puree do that for me?
