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Hi good people of realbeer
I have half a kilo of strawberry guavas sat in the freezer that I picked a couple of months ago. I'm planning to brew either a wheat or gose next and add the guavas to secondary. Has anyone here brewed with guavas before? I'm wondering if half a kilo is enough? Also, how long would I need to leave it in secondary for the guavas to make their contribution?
Any advice is welcome.
I had a go at a guava beer a while back - I was really happy with the light tart fruit and brilliant clarity/colour in the finished beer - picked up a bronze in the NHC as a bonus too. I used half a batch of a mainly wheat grist beer fermented on kolsch yeast as the base and sat it on 1.5 kg of fruit for a few days until the tannin from the skins started to take hold. Then let it settle for a few weeks to smooth it out. I think I wrote it up on here - found it, check out this thread
Thanks for the reply. Going off your experience it looks like my 0.5kg is not going to be enough for even half a batch let alone a full one. I have a friend with the same tree in his garden so hopefully he still has some left in the freezer.
How did you prepare the guavas? I was thinking of making a small must and leaving overnight with half a crushed campden tablet.
Sweet, think I'll go the campden to ease my worries. How much did you chop up the guavas, did you go big chunks or mushed into a paste? Cheers.
So I got a further 1.5kg of guavas from my mate making 2kg total, removed the skins from half and left the skins on the other half. Made a must with half a campden tablet and left over night before racking my beer into secondary. I had a taste tonight after 2 1/2 days on the fruit and it's tasting great (hopefully it doesn't dry out too much more), it's bright pink in colour which I wasn't expecting. I pulled the fruit out and will now leave for a couple of weeks in secondary before bottling (stable gravity readings permitting). Will report back once I've sunk a cold fizzy one. Thanks for the input everyone.
Very opaque and very pink. Tastes a lot more refreshing than it looks. Tink I'll use maybe 25% less guavas next time and replace the flame out hops with dry hops. The sourness would probably have a bit more character if I'd kettle soured instead of just using acidulated malt too, but all in all it's very drinkable, especially after mowing the lawn.