Suminorudder
Member
So while at my local grocers yesterday, we saw that strawberries were on a really deep discount right now. This morning my wife suggests I plop some into my hef I have that's finishing up its primary fermentation. My questions are, how much should be enough to get a strawberry flavor without being to much? How much alcohol can I expect it to produce from the fruit sugars? And is there any risk of infection from spoiled fruit, and can I minimize the risk of that?
Cheers!
Cheers!