fruit additions after ferment

[bill]

i have read quite a few posts now regarding adding different things after the initial ferment to stop taste/aromas being blown out.

why is it i see many methods with fruit added in the primary and taken out a few days or a week later ?

billy

[lockwood1956]

Because traditionally thats how it has always been done....


But you wouldn't add fruit after the ferment, but near the end (SG 1.030 or so) try it and see, you will notice the batch with fruit added later is much fruitier, and earlier drinking.