bargoon
Apprentice
I'm thinking about making a pomegranate flavored ale. Thinking a wheat ale. In my area only pomegranate juice is available. Everything I've read says to add it after vigorous fermentation has slowed in the primary - don't want to do a secondary if I can avoid it.
Some of questions;
1. Is a wheat ale the right way to go?
2. In a 5 gal batch how much juice would be needed to impart a reasonable flavor?
3. After the juice is added, fermentation probable take off again - is there any way to calculate ABV as this occurs between starting gravity and FG?
thanks for your thoughts
Some of questions;
1. Is a wheat ale the right way to go?
2. In a 5 gal batch how much juice would be needed to impart a reasonable flavor?
3. After the juice is added, fermentation probable take off again - is there any way to calculate ABV as this occurs between starting gravity and FG?
thanks for your thoughts