A lady at work tried making pinacolada jelly, but it came out more like sauce instead of jelly. I brewed up a standard wheat recipe (50% 2-row pale, 50% wheat, OG of 1.055, IBUs in the high 20s).
My plan is to split it into two batches after primary completes and add a small amount to one and a higher volume to the other. The jelly was made with granulated sugar, so I'm not worried about it being too sweet as the yeast should chomp down on it pretty well.
My question is:
1) Has anyone worked with an ingredient is quasi-jelly form before? This is thicker than extract, and im guessing the flavor is a little more dilute than a standard fruit extract as well. I was basically gonna measure and go, but I'm wondering if anyone has had experience and if they've run into dissolving issues, etc.
My plan is to split it into two batches after primary completes and add a small amount to one and a higher volume to the other. The jelly was made with granulated sugar, so I'm not worried about it being too sweet as the yeast should chomp down on it pretty well.
My question is:
1) Has anyone worked with an ingredient is quasi-jelly form before? This is thicker than extract, and im guessing the flavor is a little more dilute than a standard fruit extract as well. I was basically gonna measure and go, but I'm wondering if anyone has had experience and if they've run into dissolving issues, etc.
