How to handle fresh fruit?

[spiderwrangler]

Well played sir.

[scotchpine]

Back to the issue at hand (I mean fruit). Does this go for orange peel too. Not in pants, but in boil or carboy? Is it prepped the same way? Jeez!

[Ozwald]

I find prepping the orange peel in my pants gives the beer a slightly nutty flavor.

No, you can just throw the peel right in (assuming you're using a dried peel sold specifically for brewing)

[spiderwrangler]

I've thrown zest in at flameout or a few minutes before... seems fine to me.

[mfischer2]

So here's what I did. I found thankfully that 2 of the 3 gallon bags were peeled and pitted. The other one wasn't but the freezing process made it so that I could just pull the skin off, I then split it with a knife and removed the pit. I put them all in a pot and heated on warm to thaw them. I then used my wife's hand blender to puree them a bit. Next, I added the metabisulfate as suggested, loosely wrapped it with saran wrap and let it vent 24 hours in the fridge. I then added the approx 1 gallon of peaches to secondary and let it go 8 days until most of the "peach pellicle" fell. I'm about to tap the keg now!

[Dirk McLargeHuge]

Back to the issue at hand (I mean fruit).

They WERE talking about fruit. Just not the kind you can eat. Wait. . .

Adding anything to your boiling wort will kill the bugs. I usually add at 5 minutes, mainly because that how I was taught.

[scotchpine]

I think you're all fruity! Even viewing you from a distance now, as I'm having to do. BTW, my Fruit Bat pale red ale is in the fermenter.

[Ozwald]

I think you're all fruity! Even viewing you from a distance now, as I'm having to do. BTW, my Fruit Bat pale red ale is in the fermenter.

Nice, give us an update when it's ready.