So since about 3 months ago when I started I now have 7 1 gallon batches going. After reading more and more here I’m starting to think I have not been using nearly enough fruit in my recopies. Don’t have my log with me but they are all using between 2.75 lb and 3.5 pounds of clover/basswood honey and D-47 yeast and fermenting around 70-72 degrees. Listed below are the fruits in each that I’m concerned about. My question is should I rack these onto more fruit as I would like the fruit flavor to be apparent when they finish.
batch 1 - 2 large peaches - almost 3 months old
batch 2 - juice from 1 lemon and one cup back tea (3 tea bags) 3 months
batch 3 - 24oz black berries - 2 weeks old
batch 4 - 1 pomegranate - 2 months old
batch 5 - 2 honey crisp apples (these were put in the blender) 2 months
batch 6 - one sliced lemon and one sliced lime 2 weeks
Any ideas what I can expect in a years time if I decide not to do anything extra with them and no unforeseen problems occur?
batch 1 - 2 large peaches - almost 3 months old
batch 2 - juice from 1 lemon and one cup back tea (3 tea bags) 3 months
batch 3 - 24oz black berries - 2 weeks old
batch 4 - 1 pomegranate - 2 months old
batch 5 - 2 honey crisp apples (these were put in the blender) 2 months
batch 6 - one sliced lemon and one sliced lime 2 weeks
Any ideas what I can expect in a years time if I decide not to do anything extra with them and no unforeseen problems occur?
2-3 lb/gal is a reasonable place to start for moderate fruit flavors (for fruits that are not particularly strong or delicate). For the more ephemeral fruits (peach is a good example), you might need to add more to get a distinct fruit flavor. Lemon/lime and pomegranate might not need as much, as they are fairly strong flavors and pack a good amount of acidity. For the citrus, you can get a lot of flavor without the acid by adding just the zest.
