this post was submitted on 22 Aug 2024
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Homebrewing - Beer, Mead, Wine, Cider
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Second attempt at a raspberry sour. This time, allowing a few days of ferment before adding the fruit, and a cold crash before bottling for higher clarity.
What happened with the fruit the first time?
Actually nothing, turned out fine. Just experimenting with how much of a noticeable difference it makes giving the yeast a few days head start on the wort without the fruits.
There's a lot of 'folk wisdom' in the brewing world I've found. Recipes which claim "you must do X" or "if you don't do Y, it won't work". So I like to test different theories and see what's true and what's superstition.