Steviewell
Active Member
Hi all
I was kindly given a Cooper's Mexican cerveza recently.
Its in the primary FV just now. I usually rack to a secondary FV just to help clear - especially with lager type beers which I think benefit particularly.
I have a couple of 5l glass demijohns and I'm tinkering with the idea of using one for some of the secondary fermentation and adding a bit of fruit (maybe even some lime, create the "carling zest" etc which seem to be in fashion).
Is it as simple as just chucking in some fruit in the secondary and hoping for the best? I am thinking that fruit has sugar, which must have an effect on the alcohol level etc???? Should I add finings first to "kill" the yeast and prevent more fermentation??
If it is as simple as this, how much fruit should I add?? (be that lime, strawberry, apple etc etc...).
Any input appreciated please!
cheers :drink:
I was kindly given a Cooper's Mexican cerveza recently.
Its in the primary FV just now. I usually rack to a secondary FV just to help clear - especially with lager type beers which I think benefit particularly.
I have a couple of 5l glass demijohns and I'm tinkering with the idea of using one for some of the secondary fermentation and adding a bit of fruit (maybe even some lime, create the "carling zest" etc which seem to be in fashion).
Is it as simple as just chucking in some fruit in the secondary and hoping for the best? I am thinking that fruit has sugar, which must have an effect on the alcohol level etc???? Should I add finings first to "kill" the yeast and prevent more fermentation??
If it is as simple as this, how much fruit should I add?? (be that lime, strawberry, apple etc etc...).
Any input appreciated please!
cheers :drink: