Beer Forum

I've made a Berliner Weisse recently.. it's been in the fermenter for about a month so I'm pretty sure the yeast has done most of its job. Anyways, I purchased a bottle of lingonberry drink concentrate from Ikea and was considering splitting the batch, i.e. bottling 2.5 gallons and then transferring the other 2.5 gal to secondary with the fruit concentrate. Now here is the exciting math part:

1 bottle of lingonberry extract is 500ml ~ 16.9oz.
Total sugar in the bottle is 250g ~ 8.8oz.
It's made up of fruit, sugar, and citric acid - no preservatives.

Directions on bottle to make drink: mix 1 part concentrate with 4 parts water. (This stuff is just about the sweetest thing ever made, if you've ever tried it at Ikea)

Ok, my real question: how much of this stuff should I add to 2.5 gals in secondary? I'm realizing that I will have to let it sit for a week or so to avoid bottle-bombs (I don't trust the concentrate enough to use it as priming sugar).

So the batch size is about 10 liters and the lingonberry concentrate makes 2.5 liters when diluted with water... Dump in the whole thing and most of the sugars will ferment out and you will be left with 1/4 strength lingonberry flavor. While you are at Ikea, pick up some of the clear 1 liter swingtops they sell. They are 3 bucks, and you can get a free oversized six-pack carrier to take them home. They fit in my dishwasher and they make quick work of bottling. Also I got some mesh curtains there for 5 bucks that I use to line my bottling bucket mashtun... They are made of perfect Brew in a Bag Material. Behind MoreBeer and Freshops, Ikea is my favorite place for homebrewing stuff.

i've thought of making a lingonberry wheat before, just never got around to it. Ikea also has a stainless strainer with a handle that works great for scooping out mash for a decoction, they also have cheap mortal and pestal for crushing spices. the beer glasses there aren't too bad either.

Lingonberrys contains benzoic acid and about 30 other phenolic compound that inhibits bacterial growth.
I guess it's a good thing to increase the amount of yeast, but I guess in your case it's a little bit late...

The sugar with ferment out and the rest is quite sour so go easy on the "saft" if you don't want to end up to sour.

"For some reason, I was reminded of my first conversation with Tyler."

Steelers&Beer wrote:i've thought of making a lingonberry wheat before, just never got around to it. Ikea also has a stainless strainer with a handle that works great for scooping out mash for a decoction, they also have cheap mortal and pestal for crushing spices. the beer glasses there aren't too bad either.

I use that same strainer to rinse trapped wort out of my hop bags after flameout. I sparge the hops with boiled water before I turn on my IC. I was thinking about getting another one and making it into a false bottom...

Billy Klubb wrote:"For some reason, I was reminded of my first conversation with Tyler."

That's clever Billy... How's that working out for you?

Being clever...

Nice to see you posting in the BN...

Beer Baron wrote:

Billy Klubb wrote:"For some reason, I was reminded of my first conversation with Tyler."

That's clever Billy... How's that working out for you?

Being clever...

Nice to see you posting in the BN...

meh, I post here, I post there...