Prime my Bonfire Nite brew with Treacle, jaggery, sour cherry or stick with dextrose?

[Madchester7]

As title reads really:)

I made a brew last Sunday to be along the lines of crafty old hen which is a raisiny amber ale at 6.5%, strong but easy to drink. Without researching recipes I just went with my instinct (and brew calculator of course) and used 5000g pale ale malt, 400g Caramunich III, 400g Special B and 200g torrified wheat and a little green bullet and galena hops. The OG was 1.065, It's been fermenting for 6 days and is now at 1.019 and coming to the end of fermentation. The taste and colour and bitterness are all very close to what I was planning for so that's great but I want an extra twist of flavour so today I bought some Treacle, jaggery and got some sour cherry syrup (no chemicals in it just concentrated cherry juice, sugar and citric acid - it's lovely) and I'm considering priming with one or a combo of these.

Would any of these in particular be best to use?

 

[DoctorMick]

Given the small quantities involves what you prime with provides very little in the way of flavour. Obviously this will depend on sugar content, if your cherry syrup has a low sugar content and you need to add a load to get the desired carbonation level it'll leave some flavour behind. Treacle and jaggery won't add any noticeable flavour IMO.

 

[Sadfield]

Ditto the comments of DoctorMick. On the flip side it is handy to know in the absence of dextrose.

Sent from my LG-H815 using Tapatalk

 

[Madchester7]

I might just prime with Treacle then since it's for bonfire night and see what happens...

 

[Zephyr259]

Not got my book to hand but isn't treacle only around 50% fermentable? Still probably won't give a flavour though,

 

[Personal91]

As title reads really:)

I made a brew last Sunday to be along the lines of crafty old hen which is a raisiny amber ale at 6.5%, strong but easy to drink. Without researching recipes I just went with my instinct (and brew calculator of course) and used 5000g pale ale malt, 400g Caramunich III, 400g Special B and 200g torrified wheat and a little green bullet and galena hops. The OG was 1.065, It's been fermenting for 6 days and is now at 1.019 and coming to the end of fermentation. The taste and colour and bitterness are all very close to what I was planning for so that's great but I want an extra twist of flavour so today I bought some Treacle, jaggery and got some sour cherry syrup (no chemicals in it just concentrated cherry juice, sugar and citric acid - it's lovely) and I'm considering priming with one or a combo of these.

Would any of these in particular be best to use?

maybe add a concentrate/essence to your priming solution to the bottom of your bottling barrel before you rack off then give it a good stir once you have racked into it ?