Mullberrys

[wrighty]

Have a bumper crop of mullberrys atm.
Would like to make a mullberry lemonade.
Have about 5kg in the freezer atm.
Read that pasturisation is required for the fruit and racking onto secondary
to get the best flavours out of the fruit.
What type of yeast and nutrients would be best suited to brew this.


Cheers Wrighty.

[wrighty]

Nobody How about a cider

[warra48]

Never used fruit in a brew, can't help you on this one.

[wrighty]

Thanks anyway Warra.

[drsmurto]

Mullberry wine!

i have 5kg of figs still sitting in my freezer that i was going to put in a beer but decided against it. Something stopping me adding fruit to beer.....

But have plans on making fig wine.

Process would be similar for most fruits i assume.

Some pectic enzyme, a small amount of tartaric/citric acid, a few campden tablets, water and a wine yeast

Probably needs a bit of sugar to get a decent OG.

Do a search and you will find several recipes, i tend towards the ones that have a higher % of fruit rather than adding truckloads of sugar.

You could also sub some of the water with apple juice to make a cyser - i have a raspberry cyser thats about 10%.

[Tipsy]

Something stopping me adding fruit to beer.....

Grab a Belle vue, it may change your mind.

Sorry for the OT, have never tasted a mullberry so I can't add anything useful

[wrighty]

Cheers Doc, Tipsy.

Im a bit the same Doc ,fruit in a beer .Read some on AHB using raspsberrys that look ok.
I like the sound of your cyser Doc if you would post it for me as im unsure of nutrient types and amounts.
Tipsy what the heads up on the Belle Vue? Sounds interesting.
Mullberrys are probably similar to a raspberry a bit sweeter and in my case larger (fat thumb size)

[drsmurto]

I pinched the cyser from Barls on AHB.

Recipe for 5L
2.4L of apple juice
2.4L of apple and pear juice
750g of honey
600g of raspberries
Champagne yeast

Warm the honey up in a small amount of juice to dissolve (dont boil it). Add the rest of the juice and pitch the yeast. Let it ferment for a week then rack onto the raspberries. Rack after a few weeks. Rack again after another month.

I didnt use any campden tablets as the raspberries were frozen, not fresh. I defrosted them and then mashed them up to a slurry.

If using fresh berries, crush them up and add a crushed campden tablet dissolved in a small amount of hot water. Let them sit for 24 hours before adding them to the fermenter.

If you want to you could add a lot more mulberries and reduce the apple juice down a bit.

Pectic enzyme (sometimes called pectinase) is sold by most HBS. Add it when you add the berries. It breaks down the haze causing pectins in fruit.

Racking a few times is necessary to clear it. Dont worry about infection risks as this is >10% abv which is enough to keep most infections at bay!

Hmmm, wonder what a fig cyser would taste like.....

[wrighty]

Cheers Doc .

Sounds like a top class pants remover for the ladies.
10% abv nasty
What is best ferment temp?
Thanks for the recipie.

[drsmurto]

Champagne yeast is very temperature tolerant.

The strain I use is Lalvin EC-1118.

Temp range is 15-25C as optimal, it will go higher.

Bugger all krausen so don't be concerned if it doesn't look like its doing much.

It will tolerate up to 18% so you can go nuts with the mulberries and push it well beyond 10%

[Tipsy]

Tipsy what the heads up on the Belle Vue? Sounds interesting.

It's a Lambic so it's a little tart.

http://beeradvocate.com/beer/profile/94 ... t&start=10

[wrighty]

Thanks again Doc.
Will make a double batch based on your recipie using 2kg of berries.Any need to use a sweetener or will the mullberries
take care of this ?
That why you like Belle Vue Tipsy (A little tart).

[drsmurto]

Thanks again Doc.
Will make a double batch based on your recipie using 2kg of berries.Any need to use a sweetener or will the mullberries
take care of this ?
That why you like Belle Vue Tipsy (A little tart).

I'll pretend you didnt jusk ask me that.....

if you want some residual sweetness try using Wyeast Sweet mead yeast

[Shine]

I pinched the cyser from Barls on AHB.

Recipe for 5L
2.4L of apple juice
2.4L of apple and pear juice
750g of honey
600g of raspberries
Champagne yeast

Warm the honey up in a small amount of juice to dissolve (dont boil it). Add the rest of the juice and pitch the yeast. Let it ferment for a week then rack onto the raspberries. Rack after a few weeks. Rack again after another month.

I didnt use any campden tablets as the raspberries were frozen, not fresh. I defrosted them and then mashed them up to a slurry.

If using fresh berries, crush them up and add a crushed campden tablet dissolved in a small amount of hot water. Let them sit for 24 hours before adding them to the fermenter.

If you want to you could add a lot more mulberries and reduce the apple juice down a bit.

Pectic enzyme (sometimes called pectinase) is sold by most HBS. Add it when you add the berries. It breaks down the haze causing pectins in fruit.

Racking a few times is necessary to clear it. Dont worry about infection risks as this is >10% abv which is enough to keep most infections at bay!

Hmmm, wonder what a fig cyser would taste like.....

I am very new to this. Please explain this racking thing (racking raspberries). I'm not sure what that is.

[drsmurto]

Racking means to transfer from one fermenter to the other, usually by putting the fermenter full of beer/cider/whatever on a table and the second empty fermenter on the ground. Attach some PVC hosing to the tap in the first fermenter. Coil the hose into the second fermenter with the aim of forcing the beer/cider etc to form a whirlpool of sorts to avoid any splashing.

The reason this is done when using fruit is that during primary fermentation the CO2 produced 'scrubs' out the fruit aromas. By allowing fermentation of the sugars first you reduce the amount of fruit aromas that are removed when the yeast starts up again on the sugars in the fruit.

I racked a few times in the case of this raspberry cyser to aid in clarification. At >10% alcohol the risk of infection is minimal (IMO)

And i still have the figs in my freezer, just need to find time to thaw then, puree/process and start making the wine.......

[wrighty]

Just to follow up on this recipie.
Made serveral batches of this and turned out to be a ripper pinkish/red cider.
20LT fresh apple juice
2kg mullberrys
1kg sugar
Red star yeast (cotes de blanc)
Froze berries put into fermentor with2lt wrm water and crushed campden tablet and tsp tantaric acid
Apple juice into another fermentor with sugar added rehydrated yeast.
Let ferment 5 days rack onto berries finish ferment at 1003.
Got better with age after 8 weeks was more like a pink champers
Changed a few things on other batchs using wild flower honey was really good
and also back sweetend some with Stevia for the girls .
The tree is chokka again atm time to make some more

[speedie]

The strain I use is Lalvin EC-1118.
who introdced you to this yeast
it is the same yeast that i used for my pinklady cider
i was amazed at the amount of yeast paste on the bottom of the fermenter after fermentation
i was contemplating a peach cider?

[wrighty]

The yeast was recommended by Ross from craftbrewer and i was more than happy with the results.
As i racked this off the friut and a second time it did leave substantial amounts of trub.
Cleared up beautifully in the bottle so i think it wold suit many types of fruit brews.

[speedie]

Seems very tolerant of alcohol

[SuperBroo]

Wrighty,
Please keep this thread up to date with how this is going mate,
This really has me interested

Cheers,
Grog (Bunbury)