One of my all-time favorite pies is mince meat, but when Borden --which used to make mince meat and sell it at a price regular folks could afford-- got bought out and the new conglomerate discontinued selling it, the price of mincemeat pie filling skyrocketed beyond what I could justify paying for it.
So I went to the internet and found a recipe for pie filling without the actual meat, but still delicious. And, I'm thinking about leaving out the pie crust and adding it in the secondary to a porter after initial fermentation is complete and then allowing more time for secondary fermentation.
The bulk of the recipe is apples and raisins along with the spices found in a lot of winter warmers.
One ingredient in the recipe that I think I should probably omit is pickle juice. I think even commercial varieties might contain lactobacillus and other microorganisms that might move it into the Sour Beer category.
Comments please.
Also when it comes to preventing unwanted "bugs" in the beer, some have suggested potassium metabisulfite to treat fruit before adding to the fermenter.
Any suggestions regarding how to use that?
Thanks in advance for your comments.
not sure where you live, but we still have very normal and available mince meat filling here though its a bit seasonal.
ive made some from scratch before, and i feel like the flavours arent exactly "fermented" but sort of aged and alcoholic along with intense fruits and spices.
this is just thinking but:
-brandy or rum, a good amount that a drinker notices bigly
-apple juice as a large component of it
-lots of raisins and dried currants
-figs, dates, prunes
-cinnamon, ginger, cloves
-molasses or some kind of brown sugar syrup
etc