13,591
edits
Changes
added fruit amounts
! Fruit !! Juice !! Concentrate !! Purée !! Dried !! Whole !! Contact Time* !! Notes
|-
| Tart Cherry || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || 1-2 lbs/gal || 6-8 weeks || Leave pits in if possible.
|-
| Raspberry || || || || || 1-2 lbs/gal || 6-8 weeks ||
| Nectarine || || || || || 1-2 lbs/gal || 6-8 weeks ||
|-
| Strawberry || || || 0.5-1 lbs/gal <ref name="MTF_Thread"></ref> || || 2-3 lbs/gal || 6-8 weeks ||
|-
| blueberry Blueberry || || || || || 2-3 lbs/gal || 6-8 weeks || |-| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Conversation on MTF about adding fruit to sour beer. 10/23/2015.]</ref> || || || 6-8 weeks ||
|-
| Plum || || || || || 2-3 lbs/gal || 6-8 weeks ||
|-
| Peach || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || 1-2 lbs/gal || 6-8 weeks ||
|-
| Rhubarb || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||
|-
| Pear || || || || || || ||
|-
| Passion Fruit || || || || || 1-1.5 lbs/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167488763279336/?comment_id=1167496586611887&offset=0&total_comments=5&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Manny Jannes and Kristopher Johnson (Green Bench brewer) on passion fruit additions on MTF. 10/22/2015.]</ref> || 6-8 weeks || When using whole fruit, use pulp only.
|-
| Autumn Olive (Autumn Fruit) || || || 1-1.5 lbs/gal <ref name="MTF_Thread"></ref> || || 2 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || found in eastern US
|-
| Pomegranate || 8 fl oz/gal <ref name="MTF_Thread"></ref> || || || || || 6-8 weeks ||
|-
| Pineapple || || || || || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || Chopped; leave skin out
|-
| Cantaloupe || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||
|-
| Prickly Pear || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||
|-
| Apple || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||
|-
|}
:<nowiki>*</nowiki> Contact time is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''Brett'' can have a much shorter fruit contact time (generally 1-2 weeks). All contact times are assumed to be applied in secondary, and at the end of aging.
==See Also==