Will artificial fruit extract sweetness ferment out?

[Roobiedoobiedoo]

I just finished brewing a blonde I plan to rack over 1# of strawberries per gallon. I know a lot of the sugars in the fruit will be fermented out, so I plan to use some extract at bottling time to get a fuller strawberry flavour.

Will the yeast eat any sugars in the extract? Do artificial fruit extracts even have fermentable sugars in them? I did a single infusion @ 156F and used a decent percentage of c-malts to retain some unfermentable sugars from the mash.

 

[Pie_Man]

I do not believe the fruit extracts have fermentables sugars, although I could be wrong. I've only used a fruit extract once, and I was not pleased with the results. You tend to get a better, more natural, less perfume-like, flavor with real fruit. I would advise you to taste the beer prior to adding the extract and evaluate the decision to use extract at that time.

 

[Roobiedoobiedoo]

I've heard that can be a problem. I picked up a bottle to hedge my bets incase the fruit was too subtle or wine-like. I'll definetly taste it as I go and use a light touch if I do add extract.