Mini framboise

[admin]

I've about 3L of oud bruin that I'm going to turn into framboise. What's the correct amount of raspberries for that quantity?

[imark]

~1lb minimum

[Eoin]

Bollock loads, to use the industry standard terminology.

[St. Fursey]

1 300g pack of frozen raspberries from Lidl will do the trick

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[Eoin]

1 300g pack of frozen raspberries from Lidl will do the trick

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To 3 litres? Do I need to do anything special to them? Starsan them or just straight in?

Freeze them for a few days, or if bought frozen just whack them in, they won't be completely sanitary, but they'll hopefully carry useful yeasts if anything.

[St. Fursey]

Lob them in as they are. If you're paranoid about bugs you could simmer them but I wouldn't recommend it as they will turn to mush and will be a bastard to filter out when bottling

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[Eoin]

Lob them in as they are. If you're paranoid about bugs you could simmer them but I wouldn't recommend it as they will turn to mush and will be a bastard to filter out when bottling

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Simmering will stew them and change the flavour profile, I'd not do it for that reason alone, you'll lose the subtle aromatics that you want to carry over.

[St. Fursey]

Lob them in as they are. If you're paranoid about bugs you could simmer them but I wouldn't recommend it as they will turn to mush and will be a bastard to filter out when bottling

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Simmering will stew them and change the flavour profile, I'd not do it for that reason alone, you'll lose the subtle aromatics that you want to carry over.

Should have said that you only need to being the up to 72C to pasteurise them - they still turn to mush though

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[Tom]

UV light from your grow room?

[Will_D]

As they are frozen they will thaw out as a mush anyway.

You want the fruit to break down as it is the only way to release the celll contents.

Think of it like adding whole apples to water. You won't get much cider that way. Same goes for berries they actually have quite a tough little skin. So pasteurise or boil as you will.

[imark]

If you're going to cook them you may aswell throw in a pot of jam.
Just thaw them and add them. It's a framboise you're trying to make after all.

[St. Fursey]

I have tried both methods - whole frozen and pasturises. For thr first, i dropped the frozen berries into my secondary and added beer. I bottles after the berries had turned white (and my beer had taken on a red hue). The fruit stayed mainly intact so straining was fairly painless. I think the freeze thaw action breaks down the skin so no problem there.
The pasteurisation method results in a pot of mush. I cooled it and added to the secondary. Straining this was a pain - I used a serve for the big stuff, followed by a straining bag.
Both methods yielded great results. For my next beer, I'm going back to frozen, unthawed fruit

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[Will_D]

If you're going to cook them you may aswell throw in a pot of jam.
Just thaw them and add them. It's a framboise you're trying to make after all.

Jam has all sorts of additives .

I did not say to cook them!

The terminology is "blanching" as used in most "fresh to frozen" home grown fruit/veg instructions.

Just drop the frozen berries into boiling water and immediately drain them. The surface (where the bacteria/wild yeasts MAY live) is sanitised, the bulk of the fruit is still at -18C

Or just do what most country wine makers do: Scald the fruit with boiling sugar syrup!

Or not even bother just ferment the stuff

[DEMPSEY]

I would have thought that to sterilize was good practice

[Eoin]

I would have thought that to sterilize was good practice

It seems that freezing is good enough. The yanks use a lot of tinned purees.

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