blueberries!(

Ok, so like my new batch of beer was a bust. I was trying to make a dark blueberry trapist ale and it didn't work. I put enough hops in it but I got too much tannin extraction from boiling blueberries in it for half an hour. Thankfully, the hops somehow compensated and preserved the original flavor. It got me to thinking though, the other day when I was at the coffee shop, with all those exotic flavors on the shelf. If I could just replace the blueberries with blueberry "liquor" then one could produce "designer" beers. Correct me if I'm wrong, but no one has ever brewed a hazelnut beer with coffee before. Does anyone know the amount of sugar that goes into those liquors? Because I know for a fact that one can supersaturate solutions so that say a 3/4 cup of liquor contains two cups of corn sugar. I'd love to know how much liquor I'd need to use to bottle my beer with. Could I possibly use my thingy to deduce how much sugar is in a 3/4 cup of liquor from a comparative study? The liquor seems too thick to float the meter in. Anybody ever done this before?- replaced their priming sugar with candy syrup?

Reply to
G_cowboy
Loading thread data ...

The problem with the blueberries was your technique. I've made several blueberry beers. The way I do it is to use frozen blueberries. When you thaw them, it bursts the cell wall, making the "goodness" more accessible. Then add them to a secondary fermenter and rack the beer on top of them. The low pH and alcohol content of the beer makes it pretty much resistant to infection at that point, meaning you don't have to heat the fruit.

-------->Denny

Reply to
Denny Conn

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.