Hi all,
So my latest brew is due for bottling over weekend and I am planning on transferring some to a demijohn with some strawberry purée in an effort to create more of a fruit beer. I've read people on here have done something similar with the brand of purée I've bought (made for cocktails) but I'm just wondering how long I should live it in the 'secondary' for. It will have had just over two weeks in the initial fermenter. I was thinking maybe a week at a similar temp (18-20).
Also, when I then come to bottle it would it need priming? I suspect there will be a decent amount of sugar in the fruit but would all the CO2 be lost during the secondary stage?
The initial beer was made with hops that had fruity (strawberry, melon, grapefruit) notes so hopefully both the standard and 'fruit' beers will turn out quite tasty.
As always any help, advice or comments are welcome!
Cheers! :
Leemond.
So my latest brew is due for bottling over weekend and I am planning on transferring some to a demijohn with some strawberry purée in an effort to create more of a fruit beer. I've read people on here have done something similar with the brand of purée I've bought (made for cocktails) but I'm just wondering how long I should live it in the 'secondary' for. It will have had just over two weeks in the initial fermenter. I was thinking maybe a week at a similar temp (18-20).
Also, when I then come to bottle it would it need priming? I suspect there will be a decent amount of sugar in the fruit but would all the CO2 be lost during the secondary stage?
The initial beer was made with hops that had fruity (strawberry, melon, grapefruit) notes so hopefully both the standard and 'fruit' beers will turn out quite tasty.
As always any help, advice or comments are welcome!
Cheers! :
Leemond.