Ceejay
Landlord.
I've done a couple of batches of TC, which came out quite well (if a little dry and crazy-making) but I want to brew a few bottles of different flavoured TC for a party in about 6 weeks.
I don't really drink the stuff, but I guess it has to be kind of sweet-ish and flavourful.
What have people tried in the way of flavouring methods and what seems to work the best? I guess the main things are:
What's best - cordial, syrup (monin etc), or squash concentrate?
When to add it - after fermentation has died down, when priming, or leave it out altogether and add it on serving?
Also, will I be able to get some residual sweetness out of using any of the above, or is it likely the yeast will chom down all the sugars available? I'll be using WLP775 liquid yeast for the best flavour possible.
I'll be using a base recipe of Apple juice, strong tea and maybe splenda to back sweeten, although I'd like to do without it if possible as you can taste it.
I don't really drink the stuff, but I guess it has to be kind of sweet-ish and flavourful.
What have people tried in the way of flavouring methods and what seems to work the best? I guess the main things are:
What's best - cordial, syrup (monin etc), or squash concentrate?
When to add it - after fermentation has died down, when priming, or leave it out altogether and add it on serving?
Also, will I be able to get some residual sweetness out of using any of the above, or is it likely the yeast will chom down all the sugars available? I'll be using WLP775 liquid yeast for the best flavour possible.
I'll be using a base recipe of Apple juice, strong tea and maybe splenda to back sweeten, although I'd like to do without it if possible as you can taste it.