flavor addition

[TBarley]

New to brewing and homebrew talk. I want to flavor a dunkelweisen with peach extract. When should the extract be applied? in the boil, primary, or secondary. This is for a 5-gallon brew,

t.barley

 

[Thakaz]

Why go with extract? You could put fresh peaches directly in the secondary.

 

[TBarley]

what about the steril aspect of using fresh fruit? will the alcohol in the wort kill off any bacteria in the fruit?

t

 

[Atonk]

If you're using extract (the little bottle of liquid) I believe they recommend putting it in at bottling. You could also go with a puree in secondary, in which case you don't have to worry about sterilizing it. Most homebrew stores have large cans of it.

 

[TBarley]

thanks, i'll be at the brew store tomorrow..

t

 

[bottlebomber]

Just using peach extract without peaches will give you a very "artificial" and one dimensional peach flavor.

 

[duboman]

Just using peach extract without peaches will give you a very "artificial" and one dimensional peach flavor.

Sorry, have to disagree and so does my second place medal peach hefeweizen, 4oz extract to 6 gallons using Wy3068 at 62F

 

[Thakaz]

what about the steril aspect of using fresh fruit? will the alcohol in the wort kill off any bacteria in the fruit?

t

I forget the name of them, but there are tablets you can get and throw in the secondary with the fresh fruit to keep out any unwanted bacteria from your beer.

Campden tablets, thanks google.

 

[rdkopp0153]

I've always added flavorings after fermentation has completed and I've racked to secondary. I've not had problems with infections. Maybe it's the added ABV?

 

[TBarley]

Thanks to all. I got the notion of adding peach flavor after drinking a seasonal brew from Shiner, called "Cheer". I was hoping to duplicate the flavor with the Dunkelweisen recipe (5-gallon). I'll ask the folks at my local brew store if they stock the peach puree, and or the extract. Thanks again for advice.

t