Tinnned Fruit in Beer

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It's sterile, so that's a plus. But be careful with preservatives and other additives.
In first wort you would probably need a LOT, because the taste will diminish, but the sugars will disolve and it will sterilise. In the fv after the primary fermentation you'd need less.

My approach would be 10 liter wort, split in 3 batches and add fruit after primary fermentation. Apricot, cherries and berries: strong typical tastes.

But no experience yet. Still busy with more basic things :)
 
I don't believe you will get much from tinned fruit in a beer other than sugar. Hops and unrefined sugar would get a bigger impact, from both personal experience and what I have read.
 
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