indewildemanfan
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- Sep 13, 2013
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I'm currently maturing some Brewferm Christmas beer in my garage and was toying with the idea of getting another batch and perhaps making it even richer by adding some dried fruit during the fermentation process. I was wondering at what stage I should do this? Would it be simply a case of lobbing in a bag of Asda's dried fruit when I pitch the yeast in? Should I wait until it has finished it's primary fermentation? How much fruit would be enough? Would I still need to prime prior to bottling? Any other ideas for what I can add would be most welcomed.