Originally Posted by Pennachi
I have one 49 ounce can of this stuff, is that enough to get any sort of raspberry flavor in a 6 gallon batch?
Gonna use 25 pounds of clover honey.
energizer, nutrient, water to 6 gallons, and lalvin 71b-1122.
Problem is, is that there's no way of knowing how much fruit that actually represents. Most fruit wines suggest about 3lb or so per gallon.
All you could do is to brew the batch as is (leaving out the fruit), then when it's ready for secondary, add the fruit and let it finish. Then see what it's like.
Raspberry is a weird flavour, inasfaras, it can easily become very dominant, plus the removal of the sugars by fermentation doesn't help. I'd suspect that you'd have to make this a medium-sweet batch so the raspberry isn't too over powering, and gives you more like the fresher taste of "fresh" raspberry.... I suspect that part of the issue, is that once the sugars have fermented, the acid(s) and other non-sugar flavourings become very strong.