5

Given that you would like to add fruit flavor to the same vessel that you plan to use for serving, adding actual fruit might become problematic. If you were attempting to add fruit flavor in a fermentation vessel, your options would be more numerous, but in your case, you might consider using a fruit flavor extract. Brewing supply stores carry many fruit ...


4

In terms of timing, flavorings can be added a lot like dry hopping. You want to add them after the bulk of fermentation has already occurred so usually 2-3 days or even a week after pitching the yeast. There are a couple reasons for this. For one, the wort will already have some alcohol in it which means you are less likely to get an infection when you add ...


3

I've heard of this being done a couple different ways but more or less the same set of variables as with adding coffee to beer. Adding the tea to secondary for a few days to effectively cold-steep there is a decent option and should work out fine. Weighing it down in hop bag may not be a bad idea but probably isn't super necessary. The alcohol already ...


3

Don't add anything with oils (eg. herbs, herbal and fruit teas) to your initial brew. The flavours will stay in your scoby and the oils will go rancid and impair future brews. Add it to your bottles for the secondary ferment and just remove or sieve before serving.


2

All reports I've read say that using pine will likely impart a turpentine flavor to your beer. With spruce, you use the tender tips of new growth. If you decide to go ahead with pine, I'd suggest trying that.


2

I brew in China, so I kinda know what you're dealing with. But we have Taobao so nearly everything can be obtained online. A quick look at Alibaba would suggest that at least hops and malt extract exist somewhere in India. If you're in an area that has beer, you could also try befriending someone at a brewery. In the absence of that, you should consider ...


2

All techniques you mention will work, e.g. juice, syrup or fresh fruits. The only concern would be that you will have a fermented cherry flavor, which may not be the same as the fresh cherries you put in. I would test multiple types of additions on smaller batches to make sure you like the final taste.


2

We use flavoring ingredients like herbs and berries during the initial steep. We don't add anything after the fermentation. We use mint in one of our recipes, and it works well. The advice I would give you is that some ingredients can hamper bacterial growth (for example, we've found that ginger can slow down the fermentation a bit, and rosemary as well) and ...


2

I had the chance to try a cucumber Wit a couple of weeks back. It was great - a very drinkable summer beer. Here, the brewer peeled and deseeded 4 cucumbers, roughtly chopped and put in a hop bag after primary. The cucumber flavor and aroma was definitely present, but was light enough not to overpower the beer.


2

The advice given to me by a professional cider brewer was to put the fruit flavouring in at the last possible moment i.e. At bottling. Use natural fruit pressed and filtered. I have put a small amount i.e. About a teaspoon of fruit pulp to 1ltr still cider and that is sufficient for a very nice blackberry blush which doesn't overpower the cider and isn't too ...


2

Are you making still cider or sparkling cider? If you are making sparkling cider than your plan should work since the amount of sugar is negligible. If you are making still cider, you might get a slight effervesce if anything at all. What I suggest is to add some ginger to the cider now as chunks or something like that and let it age for a couple of weeks to ...


1

I second JeanMi, fruit or syrup will work. Traditionally the Belgian brewers would add the cherries to the fermented beer then leave it in the conditioning tanks for 12 months as the cherries get eaten away by the yeast leaving only the stones. There are not many breweries left doing this but the results are spectacular. Most of use now use fruit syrups, or ...


1

Only if there were more fermentables added from the "potion", i.e. fruit juice or other sugars.


1

Like anything else in life unless you want to drink and serve/drink the final product with the leaves in there pull them out once you've gotten the flavor profile you want before bottling.


1

Disclaimer: I describe only the things i have experience with, or with things similar enough for me to be sure. There are many ways I heard but have no idea about, so feel free, encouraged even, to post your own answers. Specifically for black currant, there are things you can do with it, and expected results: Adding during fermentation Juice or must (...


1

These are all options, it's true. The pro to adding flavorings to the boil is sanitation and simplicity, the cons being driving off volatile flavor/aroma compounds both during the boil and during fermentation. Plus, boiling certain fruits will affect pectin, haze, &c. Pros to adding to secondary include more capture of flavor/aroma. Cons include ...


1

Quite simply - that's isn't a beer nor ale, it would just be the creation of alcohol from the yeast and the sugar. There would be no specific flavours to impart or develop from the yeast and I'm not surprised it tastes foul. Your approach is not dissimilar from the process of wine making (that said most brewing involves pretty much the same steps) - ...


1

Yeast absorb a lot of those extra tastes from stuff you add to the kettle. If you want to get the maximum taste of a spice or alike, add it as a tincture at bottling time. And even then it may fade over a few months. Btw make sure to add extra carapils or flakes to the mash: oils in chocolate may render the poor head.


1

Disclaimer: I've never done this before. I've read about it however and from what I understand you will get the most flavor from the needles rather then the cone. Not sure how much bitterness you would extract, all the recipes I've seen also use a hop for bittering. I'm sure its possible, after all we didn't use hops in our beer for centuries. There should ...


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