The recommended addition of Blackberry Extract is 4 – 5 oz per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
A popular fruit addition to Wheat beers, Blackberry extract also adds a refreshing fruit note to Blonde ales or Belgian styles such as Wits or Golden Ales or darker styles like Porter and Stouts.
For wine making, add to ''bottle ready'' wine 1 week or so prior to planned bottling, stir gently and allow the wine to marry with the extract for 7 days.
Fruit extracts can accentuate the flavors of fruit already introduced during prior fermentation operations, raising the intensity of the flavors and aromas. If a beer fermented with Blackberries needs a little extra oomph, add small amounts of Blackberry Extract to the beer until the correct flavor profile is reached.
Flavor Extracts offer ease and convenience for adding fruit flavors to beer, wine, mead or cider. Flavor extracts can be added prior to packaging. Gently stir the extract into the beverage without introducing oxygen, take a sample and taste. If enough fruit flavor is present, bottle or keg the beverage. If not, add in additional ounce(s), stir and repeat the process to achieve the desired flavor and aroma intensity. Each extract bottle label provides recommended dosing amounts as guidance.