I currently have an oatmeal stout fermenting away that I intend to rack onto some raspberries. I've been doing a bit of research into what prep I should do before adding the berries as far as sterilising and preserving the flavours. I've read a few things on various brew forums about brewing with raspberries but not specific information on this vodka soaking method.
A mate of mine has brewed with raspberries before and recommended soaking the berries in vodka overnight before adding them to the brew. He reckoned it has the double effect of killing off any bacteria in/on the berries and it causes the berries not to impart such a tart flavour to the brew. I haven't been able to find any info to confirm whether this is true or not.
I bought the raspberries already frozen from the local supermarket.
Does anyone know anything about this?
Post #2 made 11 years ago
Will88,
It seems reasonable? I would check on the affects of "Pectin" in beer? It may cause chill haze? See the link below or search Google for Effects of "Pectin" in beer
http://www.byo.com/stories/wizard/artic ... -mr-wizard
Edit,,,,, here is a extract from that article.
Cherries, blueberries, blackberries and raspberries all have a medium level of pectin. I think I see a pattern here — it seems like brewers typically make fruit beers with fruits that have a low-to-medium pectin level. Makes sense to me!
It seems reasonable? I would check on the affects of "Pectin" in beer? It may cause chill haze? See the link below or search Google for Effects of "Pectin" in beer
http://www.byo.com/stories/wizard/artic ... -mr-wizard
Edit,,,,, here is a extract from that article.
Cherries, blueberries, blackberries and raspberries all have a medium level of pectin. I think I see a pattern here — it seems like brewers typically make fruit beers with fruits that have a low-to-medium pectin level. Makes sense to me!
Last edited by BobBrews on 11 Jul 2012, 19:51, edited 4 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 11 years ago
Good Day, For the pectin haze, check this type of enzyme http://www.eckraus.com/1-fl-oz-pectic-enzyme.html I am not pushing this company, just the enzyme you should be able to get anywhere!
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 11 years ago
Thanks guys, since it's an oatmeal stout I'm not too worried about any pectin haze etc.
Post #5 made 11 years ago
I'm thinking you will add the entire mixture to the beer? I reckon there would be a lot of flavour/aromatics lost in the 'spent vodka' if you did not...
Post #6 made 11 years ago
Yeh, that's what I'm worried about. And since I don't want to add vodka to the beer I might just skip the vodka soaking altogether.
