DetailsThese extracts should be added to your bottling bucket just prior to bottling. Traditionally, fruit flavors were added to wheat beers, witbiers, blonde ales, porter and stouts. Today, breweries are adding these flavors to just about any style of beer.
Since the extract is added at bottling time, it is very easy to flavor only part of the batch. For example, if you made a Midwest Porter, you could bottle half of the batch without the extract, then add half the bottle of extract to the bottling bucket, stir, and bottle the rest. Use up to 4 oz. per 5 gallon batch.
- Details & Instructions
Gravity Level Medium
5.0 / 5.01 Reviewreduce haze in grape winesI grow my own grapes and use pectic enzyme solution to break down the natural pectin in grapes. This reduces the haze in my wines, producing clearer finished wines.August 19, 2017
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Browse 3 questions Browse 3 questions and 1 answerHow long is super-kleer k.c. Good for one year , two years ???If packet d1 is crystallized can it be rehydrated ?What is this stuff made out of? Chemical or natural?BEST ANSWER: Fermcap-S is a silicone (Dimethylpolysiloxane) based emulsion that works by breaking surface tension. It really should be filtered out before packaging.