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Subject: Lambic Digest #334 (May 04, 1994)
Date: Wed, 4 May 1994 00:30:08 -0600



Lambic Digest #334		             Wed 04 May 1994


	Forum on Lambic Beers (and other Belgian beer styles)
		Mike Sharp, Digest Coordinator


Contents:
  fruit technique (Aaron Birenboim)
  fruit technique 2 (Aaron Birenboim)


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Date: Tue, 3 May 1994 07:55:19 -0700
From: mole at netcom.com (Aaron Birenboim)
Subject: fruit technique


    I wanted to place a feeler out there on fruit addition technique.
Post, or reply to me, and I'll summarize.
`
    net.wisdom seems to indicate that fruit should be added several
months into the ferment.  (like 6)  OK.

   Now I have 2 questions:

    1)  How long should the beer sit on the pulp?

    2)  How long after the fruit addition before bottling?

              (these times will be the same if you want to leave
                the beer on the fruit until bottling day)

           aaron

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Date: Tue, 3 May 1994 07:56:30 -0700
From: mole at netcom.com (Aaron Birenboim)
Subject: fruit technique 2


    aargh.  one more question.

  If i use fresh fruit, what preparation do you suggest?  Just mush it?
pasteurize some mush?  Dont use fresh fruit.... use frozen.

           aaron

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End of Lambic Digest
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