rph33
Well-Known Member
Hi there.
I'm brewing a nice American-style Hefeweizen at the moment, and I'm planning on adding 4 ounces of natural peach extract to the beer on bottling day. I've tasted the extract and it is indeed sweet, and so I'm not sure how much corn sugar to add on top of the extract to reach correct carbonation volumes.
As I said, this is an American hefeweizen, like Widmer perhaps, and so I am shooting for less carbonation than a German hefeweizen... maybe 3.0 volumes, give or take 0.2.
Anybody know what the fermentability of a fruit extract such as peach is?
Danke - Rudi
I'm brewing a nice American-style Hefeweizen at the moment, and I'm planning on adding 4 ounces of natural peach extract to the beer on bottling day. I've tasted the extract and it is indeed sweet, and so I'm not sure how much corn sugar to add on top of the extract to reach correct carbonation volumes.
As I said, this is an American hefeweizen, like Widmer perhaps, and so I am shooting for less carbonation than a German hefeweizen... maybe 3.0 volumes, give or take 0.2.
Anybody know what the fermentability of a fruit extract such as peach is?
Danke - Rudi