I want to get some sour beers going and i am wondering if anyone has used dole sliced peaches in juice to add to secondary?..Would you need to sanitize them or dump straight from the can/jar?
Haven’t done it yet, but I have two things to say on the matter.
- There’s going to be a lot of extra sugar involved in the syrup, so use the nutrition facts to figure out how to adjust your grainbill.
- Check the ingredient list for preservatives. Depending on how much of the canned peaches you add, you could be adding enough preservatives to stop yeast and bacteria from working. The contents is already sanitized/sterile, so it won’t give an infection.
[quote=“abrown001”]Haven’t done it yet, but I have two things to say on the matter.
- There’s going to be a lot of extra sugar involved in the syrup, so use the nutrition facts to figure out how to adjust your grainbill.
- Check the ingredient list for preservatives. Depending on how much of the canned peaches you add, you could be adding enough preservatives to stop yeast and bacteria from working. The contents is already sanitized/sterile, so it won’t give an infection.[/quote]
Do you think straining the peaches is the way to go?
See if you can get unadulterated organic peaches in the frozen food section. If you have a store that caters to hippies in your area this will be easier to find.
Your run of the mill canned peaches are going to have corn syrup, preservatives, and god knows what else added. You don’t wanna go there.
If they’re packed in juice, there shouldn’t be added sugar. The canned product will be sterile, just sanitize the outside of the can and can opener.
I can’t comment on the taste, though.
I’ve never made a fruit beer but I have heard good things about the Oregon Fruit purees. They have no preservatives and supposedly use very tasty fruit.
If you’re making a beer that is going to take a year or two to make, you might as well use good fruit in it.
Unless you are really far from supplies, I can’t imagine why you would would risk ruining a batch of lambic that takes years to make with an industrial, cooked fruit. Use frozen or raw peaches. Also keep in mind peaches are very mild. You might need to mix in some apricot to get a real “peachy” flavor. Shoot for no less than 1 lb per gallon, and probably closer to 2lbs per gallon. That’s a lot of fruit.
