Adding fruit syrup

[kricks111]

Has anyone added da Vinci fruit syrup to a beer? I was thinking about adding it to the secondary and letting the sugar ferment out leaving the fruit flavor. Has anyone tried this? I’m worried adding the syrup to the keg will be too sweet.

 

[TGFV]

Want to give you a hads up that alot of what we consider fruit flavour is due to sweetness. So if the sugar ferments out, it will potentially taste quite different.

Not bad, but different

 

[JohnSand]

You might try racking some of your batch into secondary on the fruit, or bottling some and then adding fruit to the fermenter. You could then compare the results.

 

[kricks111]

My next batch I’m dividing into 3. One plain, one with syrup at legging, and one with syrup fermented. See what happens. I think I’m done using fruit.

 

[JohnSand]

Sounds very interesting. I didn't intend to suggest that you use fruit instead of syrup, I was just using fruit generically.

 

[IslandLizard]

I wouldn't add any flavoring to the beer.

Just dope each pour with a few drops of the DaVinci extract, as much or as little as you like. That gives you the best of all worlds without tainting a whole keg.

 

[kricks111]

I wouldn't add any flavoring to the beer.

Just dope each pour with a few drops of the DaVinci extract, as much or as little as you like. That gives you the best of all worlds without tainting a whole keg.

That’s not a half bad idea either.

 

[IslandLizard]

At one of our brew events one club had set up 5 burettes each filled with a different Amoretti Flavor Extract. You just added a few drops to a (sample) glass. Needless to say these guys are very scientifically oriented, and their booth was a big hit!

My wife won a large bottle of that Amoretti Tangerine Extract in the raffle. So we just add a few drops to a glass when we feel like a change. That bottle will last a long, long time.