westy75cal
Member
I brewed a batch of Mulberry Wheat a couple of weeks ago and at my transfer I sampled a bit and it was VERY tart. The mulberries had been canned by my wife to ensure they were clean and then I drained and rinsed them before adding them to 1 lb. of oat flakes (152 degrees for 45 minutes). I use the same process for my apricot hefeweizen and never have any issues. How do I eliminate the tartness. I've thought of adding sugar or just more water...but I'm unsure...maybe I should just let it set?