What's a "standard hefe weizen"?
I've made lots (30+ batches, probably more) of German-style Hefe Weizen (see my sig and you'll see I have 4 kegged and 1 fermenting right now), but I've NEVER made a "standard".
As for the fruit flavorings...to me, they taste soapy.
Not one to give up easily, I've tried them all...and...soapy...it doesn't matter the flavoring...soapy, I'll even say "fruity, but soapy", but that won't change my opinion of them.
If you're ask me, I'll tell you to save your money and forget about it or use REAL fruit.
Sorry, but that's all I can offer you.
Oh, and welcome to the funderful world of fermentation!