Instructions

1. Select a fruit with no chemicals or preservatives and with 10 percent or less sugar content. Chemicals, preservatives and too much sugar can halt or hinder the fermentation process and ruin the batch.

2. Stir the malt extract into 2 ½ gallons of cold water in a large vessel. Heat the mixture to almost boiling.

3. Remove the malt from the heat. Add in the dry malt extract, wheat extract and hops. Return the vessel to the heat and boil this mixture for 25 to 30 minutes.

4. Cool the mixture quickly by immersing the large vessel in cold water. Remove the hops and continue to cool the liquid (now known as wort) to about 70 degrees. Check the temperature with a thermometer.

5. Pasteurize the fruit by slowly bringing it up to 170 degrees Fahrenheit in a separate pot while constantly stirring the fruit with a spoon. Once the fruit mixture reaches 170 degrees, cook it for 5 to 10 minutes while continuing to stir. Do not boil the fruit. Let it cool.

6. Add enough cold water to the wort to take the mixture up to 6 gallons. This will also help cool the wort.

7. Add in the brewer’s yeast and starter.

8. Transfer the wort to the primary fermentation vessel and add the cooled, pasteurized fruit.

9. Let the wort sit in the primary fermentation vessel for one to two weeks.

10. Transfer the beer to a secondary fermentation vessel but remove the fruit. Let the beer ferment another two weeks or more.

11. Add the corn sugar to the secondary fermentation vessel.

12. Bottle and cap the beer and let it sit for several weeks before drinking.