I didn't know where to post this, so I placed it here. I have a question about using fruit in beer, specifically the ratios. There is a lot of great info in the book, but I'm confused about the amounts per gallon for different types of fruit. By that I mean if you decide to use limes for instance, is the recommended amount for the whole fruit pith and all, just the edible part, or just the juice? I don't think this is clear in the ExHB book or Drew's Hard Cider book. Does anyone have any insight?
Sun, 07/26/2015 - 17:15
#1
SlowLow
Fruiting question
That would probably be because I wrote both of those and didn't think about it. Usually most fruit would be for whole flesh. I usaully think of citrus as juice/zest
Thanks, I guess I'm being a little anal, but 20 peaches with pits weighs a lot different than 20 peaches without pits. That's probably a bad example, because I know most people using peaches leave about a 1/4 of the pits.