KenDawg19
Well-Known Member
I am about to make a vanilla/hazelnut coffee stout by adding cold-brewed espresso at the end of primary fermentation. I want 1/3 of the batch to have no extract added, 1/3 to have vanilla extract added, and 1/3 to have hazelnut extract added.
Does anyone have any suggestions of how much vanilla or hazelnut extract should be added to each 16 oz swing top bottle at bottling time? I'm thinking about using my daughter's medicine dropper to make things easier. However, I'll need to convert liquid ounces to ml.
Does anyone have any suggestions of how much vanilla or hazelnut extract should be added to each 16 oz swing top bottle at bottling time? I'm thinking about using my daughter's medicine dropper to make things easier. However, I'll need to convert liquid ounces to ml.