8/2/2023 0 Comments Homebrew kit![]() ![]() You should remove the peels, rind, pit, seeds, leaves or stems if applicable. Adjustments aren’t necessary if only adding zest or peel. We recommend using 0.5 – 1 Lb of fruit puree per gallon of beer. If adding fruit on brew day you will need to reduce your water volume accordingly so you have enough room in your fermenter. Citrus zest or citrus peel can be added this way, too. We recommend fresh, whole fruit, but frozen, juice, or bottled puree work as well. This is our most trusted technique for adding fruit to a beer kit. The supermarket also has amazing selections of fruit nectar (guava, papaya, tamarind). Amoretti is a great resource for ready to use fruit purees. Bottled puree works if you can’t find it fresh.Think cranberry, pomegranate or black cherry. ![]() If the fruit is hard-to-find, opt for juice instead – as long as it is 100% fruit.If working with complicated fruit (a whole coconut, a large pumpkin or a slimy, seedy passion fruit) opt for shredded, pureed or juiced varieties to save time. Fruit should be chopped, grated, pureed or juiced to maximize surface area.It’s frozen at peak ripeness & is often already chopped for you. But if the fruit is out of season, frozen works great. Preservatives or additives can interfere with fermentation. Regardless of the form, be sure to use only 100% fruit. The type of fruit (& volume) you should use depends on the technique & your desired flavor. Fruit comes in many forms: fresh, whole, frozen, puree, juice, zest, dried, candied, etc. ![]()
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