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Old 10-30-2005, 04:21 PM   #11
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Yeah, I really like the flavor of the Pyramid Apricot Wheat. That's what got me into the flavoring. But after several "failures" and plenty of "soapy" wheats many years ago I just use real fruit now.

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Old 10-30-2005, 04:47 PM   #12
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I've used real strawberry's to make a strawberry wheat. You couldn't really pick out the strawberry flavor, it just tasted fruity. My friend that also brews made a raspberry wheat with raspberry extracts added during bottling which was excellent with a nice subtle raspberry flavor. Either way as long as you are homebrewing you can't go wrong!

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Old 11-01-2005, 11:59 PM   #13
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will the extract affect the S.G. of the end result? I added the extract after the boil (4oz) and its settled at about 1.018 (supposed to be 1.012-1.014).

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Old 11-02-2005, 12:37 AM   #14
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I shouldn't have any effect.

It should have been added prior to bottling.

Question: Does it still have it's flavor after boiling?

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Old 11-02-2005, 02:51 AM   #15
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I made a strawberry honey wheat using extract and at first it wasn't very good. Like was said before it tasted a little soapy. But now its been about a month and a half since bottling and its getting to be pretty tasty. Next time I would use real fruit.

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Old 11-02-2005, 06:08 AM   #16
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what about using store bought fruit? fresh or frozen, is this a good idea? and how much would you need? and do you sterilize it?

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Old 11-02-2005, 06:27 AM   #17
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All I know about using real fruit in brews is that you want to avoid getting too much pulp in the primary or secondary. Juice it or something real well... but the pulp can get suspended in the liquid. One of my cider primaries was going for about 10 days before I stopped it and siphoned over to a secondary... well, I ended up having to just pour it because it was so ridiculously thick. All of the pulp seemed suspended in the bottom 3 gallons so I had to use a strainer even. Pain in the rear end and I am sure it is ruined... but oh well, it had that off flavor I am worried about anyway.

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Old 11-02-2005, 01:47 PM   #18
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I purchased a large mesh bag that fills my primary bucket. Got it at the wine/brewing supply. I just put it in the fermentor, add the fruit, etc. and tie it off before closing the lid. When the ferment is done, I just lift the bag out and let it drip. Do not squeeze.

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Old 11-02-2005, 02:18 PM   #19
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Along the lines of what everyone else has said. (Walker, here is your answer to what we were talking about a month or two back) I put some blueberry extract in with my hefeweizen and it wasnt the best. I used the recommended amount (2oz.) and got that "soapy" taste that HomeBrewer99 was talking about. I would say, use less than recommended or go with fresh or frozen fruit.
-Carl

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Old 11-08-2005, 08:49 PM   #20
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Quote:
Originally Posted by cdew4545
what about using store bought fruit? fresh or frozen, is this a good idea? and how much would you need? and do you sterilize it?
Fresh or frozen, you're better off sanitizing it. To accomplish that you can add it after the boil when the temperature of the wort is around 150-160 degrees, any hotter than that and you'll produce off flavors I've heard. You'll want to maintain at that temperature for about 20-30 minutes to sanitize. The general consensus I've seen posted on this site is to use a fruit puree.

Good luck either way.
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