Born Brewing Co.

Recipes 

When adding a fruit extract at bottling time should I cut back on priming sugar? Will the sugar in the extract be enough for carbonation process? My fear is priming sugar + fruit extract = bottle grenades.

__________________
Born Brewing Co.

Primary :empty
Secondary : empty
KEG: empty

May your beer never be empty, and a roof always over your head, and when your day comes, may you get to heaven before the devil knows your dead.

Swervo Maneuver

Recipes 

I guess it depends on how much yeast food (sugar) is in the fruit extract.

Maybe try comparing the calorie count in corn sugar with that of the fruit stuff.
The fruit extract may contain unfermentable sugars that could make direct comparison inaccurate.

Of course, you could just ask Janx.

__________________
How to build a Death Robot:
1. make a robot torso
2. attach legs and head
3. coat in Toxic Radioactive Armor
You're all set!

Dude

Recipes 

This is actually an easy one. After you add the fruit keep it in secondary until it is done fermenting out. When you don't see activity for a day or two, bottle normally. The yeast will eat the sugars from the fruit and will act just like a regular fermentation.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Born Brewing Co.

Recipes 

Thanks Orrelse

__________________
Born Brewing Co.

Primary :empty
Secondary : empty
KEG: empty

May your beer never be empty, and a roof always over your head, and when your day comes, may you get to heaven before the devil knows your dead.

Ed_Savage

Recipes 

Depends on what brand you are using. If it is Cellar Pro brand fruit extract then go ahead and used the regular amount to prime. I asked 3 different HBS's about altering the priming sugar and they told me "no", and to go ahead and use the regular 3/4 cup corn sugar, or 1 & 1/2 cups of DME. There are no fermentable sugars in those extracts. But with any other brands im not sure.

I just used 1 & 1/2 bottles of Cellar Pro brand blackberry extract at bottling time. I have had no problems so far.

__________________
~Ed Brew-Head~