Hi all, I have successfully brewed a number of larger kits but I would still class myself as an amateur. I am now ready to start experimenting but donââ¬â¢t want to ruin a whole batch.
This might be a silly question but could I flavour individual bottles by putting whole fruits in them when I bottle the lager? I was thinking of putting a cherry in a few bottles, a few blackcurrants in some bottles and maybe a raspberry in a bottle or two.
Is this a good idea or will the fruit just go off? I was thinking I could briefly boil the fruit before putting it in the bottle to kill any bacteria? I guess I should use less priming sugar as the fruit will have natural sugar in it?
I am currently fermenting a Tom Caxton larger kit. After bottling I will leave the brew at 19.5C for about a week for secondary fermentation and then age the lager in a fridge at 3C for 5 weeks (I read somewhere that one week per percent is recommended minimum?)
I would be interested to know peoples thoughts on whether the fruit would go off, how it would age or anything else I havenââ¬â¢t thought of. Thanks :thumb:
This might be a silly question but could I flavour individual bottles by putting whole fruits in them when I bottle the lager? I was thinking of putting a cherry in a few bottles, a few blackcurrants in some bottles and maybe a raspberry in a bottle or two.
Is this a good idea or will the fruit just go off? I was thinking I could briefly boil the fruit before putting it in the bottle to kill any bacteria? I guess I should use less priming sugar as the fruit will have natural sugar in it?
I am currently fermenting a Tom Caxton larger kit. After bottling I will leave the brew at 19.5C for about a week for secondary fermentation and then age the lager in a fridge at 3C for 5 weeks (I read somewhere that one week per percent is recommended minimum?)
I would be interested to know peoples thoughts on whether the fruit would go off, how it would age or anything else I havenââ¬â¢t thought of. Thanks :thumb:
