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TipsyDragon
11-02-2009, 11:35 AM
ok i plan on making a blueberry melomel. i have a 3lb can of pureed blueberries. since they are canned I'm not worried about pasteurizing them. what i am worried about is how to add them to the must. i want to use a 6.5 gallon glass carboy but i cant quite figure out how to get the berries in without causing a big mess.

i am going to put the berries in a grain bag to hold the solid bits. but then trying to squese that bag into the carboy would be a disaster. i could use a bottling cane to push the bag part way into the carboy leaving some sticking out the top. then use a funnel to pour the berries into the bag. next tie off the bag and let it fall rest of the way in. then once i have racked to a secondary use a coat hanger to hook the drawstring on the bag and pull it back out.

Medsen Fey
11-02-2009, 11:46 AM
Welcome TipsyDragon!

One option to consider would be just to pour the fruit in without worrying about a bag. When you rack, you can leave the fruit pulp and residue behind.

If you use a plastic bucket for primary fermentation, this too makes it a very simple process, and you can put the bag in or out as you like.

If you do want to use fruit in a bag inside a glass carboy, it is more of a pain, but putting the bag in and then pouring the fruit into it with a funnel will work. To make like simpler, you can also use a little piece of fishing line tied to the bag, and coming out of the carboy to make pulling the bag out easier and eliminate the need for coat hangers. If you plan to leave the fruit in until you rack, it beg the question why you want in in a bag.

Medsen

TipsyDragon
11-02-2009, 12:51 PM
If you plan to leave the fruit in until you rack, it beg the question why you want in in a bag.

Medsen

the bag will make it easier to get the solid bits out. or at least thats the theory. just pull the bag out and the solid bits go with it then you just have to clean out the yeast.

Medsen Fey
11-02-2009, 01:15 PM
I don't find that cleaning berry puree out is any more difficult than yeast sediment, which is why I probably wouldn't bother with a bag in a situation like this. However, if you want to use a bag there is certainly nothing wrong with it.

Matrix4b
11-02-2009, 03:53 PM
I agree, It isn't really all that hard to clean out. Ofcourse my preferred method is to blenderize and then run through a screen, Then use some pectin acid on the resulting pulp and blenderize and screen again. Using just the Juice in my must. I also put the blueberry juice in the secondary not the primary so there is much less yeast active to eat up the sugars and rip apart the flavors.

Pewter_of_Deodar
11-06-2009, 01:31 PM
The puree, if it is like I am using, will go right through even a fine mesh steeping bag so you might as well just pour it into the must and then rack off of the lees later.

I currently am trying using puree in the primary and secondary fermentations. If you are going to only do one or the other, I would recommend putting the puree in the secondary to retain the flavor.

Matrix4b
11-06-2009, 04:02 PM
The puree, if it is like I am using, will go right through even a fine mesh steeping bag so you might as well just pour it into the must and then rack off of the lees later.

I currently am trying using puree in the primary and secondary fermentations. If you are going to only do one or the other, I would recommend putting the puree in the secondary to retain the flavor.

I agree, If the pruree is that thin you might as well just put it in the secondary strait and rack off the lees when it settles a bit. Ofcourse, to make things smoother you can hit up the puree ahead of time with the pectic enzime and use a blender to mix in the pectin enzyme. Let it sit for about an hour after mixing it and then pour into your carboy with a funnel to prevent spillage.

That is what I plan on doing next time I do a blueberry. I am running low on my blueberry now so I think I might do one next. It was very popular. Hmm, I may just tweek it with some cherries or strawberries. Just a bit. Or do a blueberry with a touch of vanilla. Ideas, Ideas.

TipsyDragon
11-08-2009, 06:11 PM
update. I've decided to hold off on adding the blueberries till secondary fermentation. i mixed up the must and added the yeast yesterday and today we have fermentation. I'm probably going to just dump the berries in the secondary carboy with some pectic enzyme then rack onto that.

thanks for the replies.