I hope this is in the right thread:
I'm trying to make a black cherry flavored Wheat Beer. In the past I've made cherry wheat using four oz of cherry extract (mostly alcohol) added just before bottling.
Now I have a pint of pure black cherry concentrate that has 14g sugar per tablespoon. I want to try that in a hefe.
I ferment with 4 ounces of dextrose, which equals 113g sugar. Can I use 8tablespoons of extract instead of dextrose? That's still 112g sugar.
I would like this hefe to have a strong cherry taste. Any suggestions on how to use more or get more flavor into the final product? I don't want to over carbonate so I'm hesitant to use too much. Can I add it to the wort and let the yeast convert the sugars or would that eliminate the cherry flavor?
Any help is appreciated.
I'm trying to make a black cherry flavored Wheat Beer. In the past I've made cherry wheat using four oz of cherry extract (mostly alcohol) added just before bottling.
Now I have a pint of pure black cherry concentrate that has 14g sugar per tablespoon. I want to try that in a hefe.
I ferment with 4 ounces of dextrose, which equals 113g sugar. Can I use 8tablespoons of extract instead of dextrose? That's still 112g sugar.
I would like this hefe to have a strong cherry taste. Any suggestions on how to use more or get more flavor into the final product? I don't want to over carbonate so I'm hesitant to use too much. Can I add it to the wort and let the yeast convert the sugars or would that eliminate the cherry flavor?
Any help is appreciated.