SMB Fruit Pasturisation.

[GFHomebrew]

Gunna have a crack at pasturising some passion fruit pulp/juice this afternoon when I get home to add to the fermentor.

I've got roughly 20ish passionfruit that I've collected some I've frozen.
My original recipie I used 500g of pulp but I'm not going to have this amount out of 20.

So trying to preserve as much of the fine flavours and aromas by using some SMB to preserve it.
According to this one study
https://www.sciencedirect.com/science/article/pii/S0301479718307965
It's a bloody great preservant.
And I know in the wine industry SMB is used in nearly every step in the process.

So putting it out there to the brewersfriend brains trust.
Have any of you tried Sodium Metabisulphate as a fruit preservant in making hombrew be it wine/beer/mead.
Trying to figure out how many grams /volume in that study it was /kg so maybe I can scale this down to what I weigh out in a bowl.
Cheers any advice or links would be much appreciated.

 

[Craigerrr]

I have not, but I applaud you for adventuring into this! Interested in how this works out buddy!

 

[GFHomebrew]

So there isn't much info out there on SMB dose rates/time for fruit pasturisation.

So my method I'm thinking of is.
. Clean/ santitise bowl knife spoon ect.
. Cut and scoup out passionfruit pulp into bowl.
. Weigh bowl before hand and find out weight of fruit pulp mixture.
.boil kettle and weigh out @6g/kg sodium Metabisulphate e.g. if 400g~ pulp then 3g SMB added to glass and stired in with boiled water (50ml'ish)to dissolve solution.
. Add dissolved SMB to fruit mixture stir in well cover with gladwrap/Cling wrap and I'm thinking leaving it for half hour.

The time factor is the one that I'm unsure of how long will it take to do it's thing?

 

[Marz]

So there isn't much info out there on SMB dose rates/time for fruit pasturisation.

So my method I'm thinking of is.
. Clean/ santitise bowl knife spoon ect.
. Cut and scoup out passionfruit pulp into bowl.
. Weigh bowl before hand and find out weight of fruit pulp mixture.
.boil kettle and weigh out @6g/kg sodium Metabisulphate e.g. if 400g~ pulp then 3g SMB added to glass and stired in with boiled water (50ml'ish)to dissolve solution.
. Add dissolved SMB to fruit mixture stir in well cover with gladwrap/Cling wrap and I'm thinking leaving it for half hour.

The time factor is the one that I'm unsure of how long will it take to do it's thing?

I do not have advice on preserving the fruit but I have done a few fruit beers (sours and wheats) and have always used real fruit and pasteurized in my sous vide cooker and then zip it all up and throw it in the freezer until needed for secondary.

As far as the "preserving" part, what variables are you worried about that would cause you to lose flavor/aroma from the fruit? You're trying to preserve the flavor rather than preserve the fruit to extend the life of the fruit?

 

[GFHomebrew]

I do not have advice on preserving the fruit but I have done a few fruit beers (sours and wheats) and have always used real fruit and pasteurized in my sous vide cooker and then zip it all up and throw it in the freezer until needed for secondary.

As far as the "preserving" part, what variables are you worried about that would cause you to lose flavor/aroma from the fruit? You're trying to preserve the flavor rather than preserve the fruit to extend the life of the fruit?

Yeah been there done that on the 70c half hour thing.
But I believe heating up the fruit may drive off some of them delicate flavours.
I'm pretty sure David Heath did something similar in a saison recently that's where I got the idea.
From what I've read about SMB it should do the job of preserving the fruit reducing oxidation and keeping nasty bactieria at bay.
Will I get refermentation from the addition with the SMB in it ? We will see logic tells me I will if they dose the grape must with it

 

[Marz]

Yeah been there done that on the 70c half hour thing.
But I believe heating up the fruit may drive off some of them delicate flavours.
I'm pretty sure David Heath did something similar in a saison recently that's where I got the idea.
From what I've read about SMB it should do the job of preserving the fruit reducing oxidation and keeping nasty bactieria at bay.
Will I get refermentation from the addition with the SMB in it ? We will see logic tells me I will if they dose the grape must with it

I don't go that high in temps, I'll do around 140°F or 60°C for 10 minutes only and then throw it in the freezer. I also start with frozen fruit which theoretically would help with oxidation of the fruit and then mash it or blend it real quick and ziplock it up and use water displacement to get all the air out and then pasteurize.

Hmm, yeah it might start fermenting again because of the salts you'd be adding, I never get fermentation kick-off again after just adding the fruit puree by itself, you could always pitch the fruit and then cold crash so yeast doesn't try to eat it.

 

[GFHomebrew]

I don't go that high in temps, I'll do around 140°F or 60°C for 10 minutes only and then throw it in the freezer. I also start with frozen fruit which theoretically would help with oxidation of the fruit and then mash it or blend it real quick and ziplock it up and use water displacement to get all the air out and then pasteurize.

Hmm, yeah it might start fermenting again because of the salts you'd be adding, I never get fermentation kick-off again after just adding the fruit puree by itself, you could always pitch the fruit and then cold crash so yeast doesn't try to eat it.

Yup I thought about that it's going In a saison with diastaticus yeast so it'll chew every bit of sugar up

 

[GFHomebrew]

I should have looked on my SMB lable first up

1/16 teaspoon / gallon that's minute.
Way less than the 8g/kg I saw on the net.
Oh this stuff is crazy absolutely took my breath away and made my nostrils water powerful stuff beware I say!

Ok here are some picks of what I processed with my daughter this arvo she had to have some as I was cutting them up lol!

1560g! Wow discounting the 240g bowl weight this is alot of Passionfruit
I ended up using 6g as I didn't feel right putting any more in that stuff is crazy strong!

I might leave this as is covered with Cling wrap over night to do it's thing.

I'm a bit worried about this now talk me round all. I think I might a used too much

Maybe I could freeze half that's alot of Passionfruit or go bold or go home?

 

[Marz]

I should have looked on my SMB lable first up
View attachment 15746
1/16 teaspoon / gallon that's minute.
Way less than the 8g/kg I saw on the net.
Oh this stuff is crazy absolutely took my breath away and made my nostrils water powerful stuff beware I say!

Ok here are some picks of what I processed with my daughter this arvo she had to have some as I was cutting them up lol!
View attachment 15747
1560g! Wow discounting the 240g bowl weight this is alot of Passionfruit
I ended up using 6g as I didn't feel right putting any more in that stuff is crazy strong!View attachment 15748
I might leave this as is covered with Cling wrap over night to do it's thing.

I'm a bit worried about this now talk me round all. I think I might a used too much

Maybe I could freeze half that's alot of Passionfruit or go bold or go home?

Haha I was just about to go to bed and saw your notification! Well, my current brew has a total of 6LBS of fruit in it which is almost double what you're doing. I'd say do it!

 

[GFHomebrew]

Haha I was just about to go to bed and saw your notification! Well, my current brew has a total of 6LBS of fruit in it which is almost double what you're doing. I'd say do it!

Cheers Marx yeah ok you've talked me off the proverbial ledge.
This is the beer in question https://www.brewersfriend.com/homebrew/recipe/view/451183/passion-fruit-saison
See I've lightened it down to just over 4%abv I want to be able to really chug on if ya get my drift the passionfruit is going to tart it up a bit and maybe thin it out.
Last time I used 500g this is three times as much.
Cool

 

[Marz]

Cheers Marx yeah ok you've talked me off the proverbial ledge.
This is the beer in question https://www.brewersfriend.com/homebrew/recipe/view/451183/passion-fruit-saison
See I've lightened it down to just over 4%abv I want to be able to really chug on if ya get my drift the passionfruit is going to tart it up a bit and maybe thin it out.
Last time I used 500g this is three times as much.
Cool

Weeelllll, your pH based on your water profile is 5.4 and passion fruit pH is 6.5+ so if anything, the passion fruit will make the beer sweeter more than making it tart. Do you measure pH levels?

My last batch I did was a Raspberry Wheat, I use tap water and my water profile has a pH around 7 and with about 1500g of raspberries, it brought the pH down to a 4 which is more on the sour side since raspberries have a pH range from 3.5-4.5 and I use my pH tester throughout my different brew steps

 

[GFHomebrew]

Nope no ph testing here I've got one probe is stuffed no calibration solution ect ECT so put it in back of brew draw..
I pitched the passionfruit before bed last night this is the chamber this morn

I'm thinking some refermenting is happening coupled with the pulp sitting on top...

 

[Marz]

Nope no ph testing here I've got one probe is stuffed no calibration solution ect ECT so put it in back of brew draw..
I pitched the passionfruit before bed last night this is the chamber this morn
View attachment 15758
I'm thinking some refermenting is happening coupled with the pulp sitting on top...

It'll bubble a little and appear like it's fermenting again because the fruit will create a barrier and prevent CO2 from escaping but it shouldn't kick off like a normal ferment. Is your airlock bubbling a lot?

 

[Marz]

Nope no ph testing here...

Won't hurt to have one, I got a cheap one from Amazon for $13.99 USD and in the package there was a $15 Amazon Gift Card from them as a thank you for ordering so I basically got it for free lol

 

[GFHomebrew]

It'll bubble a little and appear like it's fermenting again because the fruit will create a barrier and prevent CO2 from escaping but it shouldn't kick off like a normal ferment. Is your airlock bubbling a lot?

No air lock just straight into receiving keg I smelt the outlet and it smelt like passionfruit

 

[Donoroto]

Won't hurt to have one, I got a cheap one from Amazon for $13.99 USD and in the package there was a $15 Amazon Gift Card from them as a thank you for ordering so I basically got it for free lol

Heck, you made $1.01 on the deal!

 

[Marz]

No air lock just straight into receiving keg I smelt the outlet and it smelt like passionfruit

Well then, I don't know what to tell you since you eliminated the full proof method of knowing if ferm is active or not other than starring at the fermenter hahaha. Like I said, the fruit itself shouldn't kick off any fermentation other than maybe moving the yeast around and foams up a little from that as all my fruit additions never did anything which means the yeast didn't have the nutrients it needed to wake up even though there is plenty of sugar in it. I am just not sure about the salts you added and if it would be nutritional for the yeast to wake up. I hear letting yeast ferm a little after fruit additions is good as it allows the yeast to process the fruit and compliment it but don't know what the parameters of that working are.

 

[GFHomebrew]

Well then, I don't know what to tell you since you eliminated the full proof method of knowing if ferm is active or not other than starring at the fermenter hahaha. Like I said, the fruit itself shouldn't kick off any fermentation other than maybe moving the yeast around and foams up a little from that as all my fruit additions never did anything which means the yeast didn't have the nutrients it needed to wake up even though there is plenty of sugar in it. I am just not sure about the salts you added and if it would be nutritional for the yeast to wake up. I hear letting yeast ferm a little after fruit additions is good as it allows the yeast to process the fruit and compliment it but don't know what the parameters of that working are.

Nothing like looking lookin in the fermentor

 

[Over The Cliff Brewing]

Gunna have a crack at pasturising some passion fruit pulp/juice this afternoon when I get home to add to the fermentor.

I've got roughly 20ish passionfruit that I've collected some I've frozen.
My original recipie I used 500g of pulp but I'm not going to have this amount out of 20.

So trying to preserve as much of the fine flavours and aromas by using some SMB to preserve it.
According to this one study
https://www.sciencedirect.com/science/article/pii/S0301479718307965
It's a bloody great preservant.
And I know in the wine industry SMB is used in nearly every step in the process.

So putting it out there to the brewersfriend brains trust.
Have any of you tried Sodium Metabisulphate as a fruit preservant in making hombrew be it wine/beer/mead.
Trying to figure out how many grams /volume in that study it was /kg so maybe I can scale this down to what I weigh out in a bowl.
Cheers any advice or links would be much appreciated.

I did once. A LHBS owner told me to mix it in with the fruit (Mango). It ruined the mango and all I got was a strong sulphur smell and had to toss it.

 

[GFHomebrew]

I did once. A LHBS owner told me to mix it in with the fruit (Mango). It ruined the mango and all I got was a strong sulphur smell and had to toss it.

Yup was reading on the LoDo new age brewery site about SMB additions and if your getting too much sulphur in your end product your using too much SMB.

I took a sample yesterday of mine and it's right on track. No sulphur thank God and a lovely passionfruit nose almost smells like I've dry hopped it.