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 ...


3

I would probably let it sit another week. The FG only seems one point of from their range. Your temperature would have slowed fermentation but should not have killed it to be honest. I wouldnt bother repitching yeast unless you intend to use a yeast with a much higher attenuation (eg champagne yeast) but that will also effectively dry out your yeast.


1

If it is really just to avoid splashes then just a funnel angled to one side while also angling the fermenter slightly, that would make the juice run smoothly down the side. If it is to avoid any oxidation then I'd suggest an auto siphon and some tubing so air contact can be avoided all together. A less ideal version, using the same principle, would be using ...


1

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


1

This is not only fine, but many recipes recommend adding extract at bottling time so that you start with a small amount, taste it, and add more to adjust as needed. For example, see Jamil's Chocolate Hazelnut Porter from Brewing Classic Styles. You can use a medicine dropper, liquid medicine syringe (for children or pets) or pipette to take a measured amount,...


1

You should be fine adding the extract at bottling. Consider the bottle conditioning as an extension of the secondary ferment. I had a lager that got a yeast taint in the secondary. I added raspberry extract at bottling. It wasn't just a "save" for a lost brew, it turned out to be a fantastic "Lambic' style beer. Kiwi Bruce


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