Generousity vs Waste

[rain]

At this time each year a Mate's wife begins stranger behaviour than usual; she see FIGS plumping up before ripening during the next couple of weeks. What's it to do with beer?
Well , I'm considering the potential waste of trying to infuse very ripe fig into a light beer.
Now, a fresh fig weighing 40g has 2.3g of sugar - so the question is how much flesh (by weight) should I add to create "a hint" of the fruit taste without it being overpowering
Say, 1.5kg Black Rock East India, 500g dextrose, 250g dried corn syrup, 250g malt extract, and the 5g Black Rock supplied NZ yeast.

ps: I have to get the figs before the b*&#@@! birds so this is a serious question.

[gregb]

I'd try half a kilo. No science to this number, just a guess. Hopefully someone who knows what they are talking about may have something to say.

Cheers,

Greg.

ps: Let us know if it turns out any good.

[Guest]

Try a Kilo, looks like you are going fo flavour rather than fermentables

Dogger

[rain]

Thanks fellas. I doubt much fermentable sugar will come from the figs, which was my basic interest, so yes I'm after a hint of flavour. I expect it to be subtle using fresh fruit and if successful I may try dried fruit next year - dried always imparts stronger flavours in fruits and herbs.

[Franky]

if you try dried, make sure you get the preservative-free ones. i think the preservatives in some dried fruit may retard the fermentation process?

Most of the organic dried fruits are preservative and artificial colour free.

Hope it turns out a ripper!

[rain]

Yeeeeeeesss, Franky. I had forgotten about preservatives ...... and probably will again IF a second lot (with dried) is made. Thanks.

[gregb]

On the dried friut thing, I had a suggestion from a fellow at work to take sultanas (5ish kg), soak them overnight in water, put the whole lot thru a juice extractor, strain, then ferment the resultant liquid as a wine.

Anyone tried this?, I am having too much fun with beers at the moment to be stuffed mucking around.

Cheers,

Greg.

[silkworm]

At this time each year a Mate's wife begins stranger behaviour than usual; she see FIGS plumping up before ripening during the next couple of weeks. What's it to do with beer?
Well , I'm considering the potential waste of trying to infuse very ripe fig into a light beer.
Now, a fresh fig weighing 40g has 2.3g of sugar - so the question is how much flesh (by weight) should I add to create "a hint" of the fruit taste without it being overpowering
Say, 1.5kg Black Rock East India, 500g dextrose, 250g dried corn syrup, 250g malt extract, and the 5g Black Rock supplied NZ yeast.

ps: I have to get the figs before the b*&#@@! birds so this is a serious question.

Hey Rain are you still around?
How did the fig beer taste?
How much fresh figgs did you use?
There is an echo in here

[Dogger Dan]

Silk,

Take the primary of your head, it will solve the echo issue

Dogger

[silkworm]