Priming with Fruit Syrup

[canarytim]

I have a summer lightning clone which has turned out distinctly sour. However instead of taking sensible advice and binning it I'm going to add some morello cherry cordial to make a kriek type fruit beer. Has anyone tried this kind of thing?

I'm planning to prime with the syrup - again any experience and advice would be great. I'm looking to move the beer from sourish to sweetish but don't want to create bottle bombs. I was thinking of priming with brown sugar (to leave some residual sweetness) as well as the syrup.

Any thoughts?

[Benson_JV]

Sour? I wouldn't drink a beer that was sour! Unless it was a Lambic, or similar that was meant to be sour that is.

[Mitchamitri1]

Add the fruit syrup, let it ferment out, then prime with normal sugar. a) this gives you more control over the priming levels, b) the increased sugar from the cordial increases the alcohol level the the stronger the drink the more it benefits from a longer ferment ,c|) the sourness will start to drop away a little bit over maturation.

On top of which, if you add the cordial and it doesn't ferment up then the whole thing is dead and should be chucked imo. Make sure you boil off any "ites" or "ates" in the cordial before adding.

[canarytim]

Thanks. Unfortunately your post and its very sensible suggestions came too late and I have already bulk primed with 140gr DME plus 15 or so mil of neat Cherry cordial per 330ml bottle. Until I ran out and had to use blackberry and apple squash. Basically I'll be extremely lucky if it's at all drinkable. But what the heck. At least I'm learning.