This is an arguments that is well debated among the brewing community. It talks about selecting the proper yeast for fruit, grain mashes and sugar washes. I wrote an article on : Yeast selection for fermentation of sugar, grain and fruit wash. Yeast selection is very important, I would recommend you use k1v-1116 to ferment fruit mashes. ( See note below about adding sugar to your mash) What Type of Yeast To Use For Fermenting Fruit Mash? You can adjust the sugar concentration of your mash by either adding water which will lower the concentration or by adding sugar to increase the concentration to the desired level for ideal fermentation. I’ve listed a few popular grains and fruits that will give you an idea of sugar contents.
Mash and grape how to#
You can use a hydrometer to measure the specific gravity of your mash which should be around 1.050 for more details on using a hydrometer to measure specific gravities see “ How to use a hydrometer” post. Try to keep the ratio of available sugar to water to around 0.20 – 0.25 kg/L. You must also remember that the sugar content of your fruit mash is very important, to high of a concentration will result in poor fermentation and to low a concentration will result in poor yields of alcohol per volume. The method used largely depends on the fruit your using and what you have available at the time. You will need to strain off excessive pulp before fermentation begins. You can also heat the fruit in the same way you make a grain mash to extract the sugars and juices from the pulp. A juicer on the other hand would work fine if your doing small amounts at a time. You can also make your own fruit press, check out the video I posted below to get a good Idea of what this would entail. I like these traditional wood fruit press their about $130 and work great for smaller batches. A fruit press works great for making large batches. I find the best method is using a fruit press or juicer. If your going to create alcohol from a fruit mash like brandy or apple jack you need to first extract the sugars and juice from the fruit. You can also talk to local farmers which may be able to supply you with bruised or over ripe fruit they will soon dispose of. If you have fruit trees on your property or a garden any unused fruit or vegetables can be used to make unique and intriguing spirits. Anything that contains sugar can be fermented into alcohol this includes fruits or vegetables.
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