Originally Posted by wookiemofo
Might be a dumb question... will adding raspberry extract to the bottling bucket increase the amount of sugar for carbonation?
When you say to taste, I assume I actually pull a sample to taste and see if I need more extract?
Could I possibly just rack onto raspberries in the secondary?
Raspberry extract is alcohol based, no issue for sugar/carbonation. I never use the stuff, fresh/frozen fruit is your best bet if you don’t mind the extra cost/effort. I make measured samples, and scale up, add ~75% of your estimated amount, sample, adjust (same thing I do for vanilla extract, spice teas, etc…).
Oregon purees are easy to use and sanitary, but they can make racking a bit more difficult (since they are gooey). Fruit juice is another good option, but it might be hard to find 100% raspberry juice (whole foods is a good place to check).
Frozen fruit is a good option, but it has a small chance of adding lactic acid bacteria or wild yeast to your beer. You should put it into the fermenter to defrost a few hours before you rack the beer onto it. Let the beer stay on it for 2-3 weeks then bottle. .5-1 lbs of raspberries per gallon is a good place to start for a moderate fruit character.
I love fresh/local/ripe fruit in sour beers, but it might be more risk than it is worth in a “clean” beer. I usually freeze it first anyway to help rupture the cell walls.