S wrote:
[color=blue]
> try this site for flavors ingredients
> [url]http://www.northernbrewer.com/beer-flavorings.html[/url][/color]

Thanks, S. I'm glad you pointed that site out to me for future
reference, but I'm looking at two cans of cherries on my desk which are
tempting, versus putting off this experiment for perhaps a couple of
weeks. And I consider that fruit beer was being made long before there
were any commercial extracts available, and is still being made
successfully today with fresh or frozen fruit; two examples are award
winning recipes for cherry ale and strawberry ale in my brewing book.
So my primary concern is the sodium citrate ... and now that I think of
it, another issue: since canned fruit has presumably been cooked already
as part of the canning process -- (I don't know if canning in "cans" is
the same as in "mason jars") -- the pectins are likely to have already
been set and will cause haze in my beer. But since I'm usually far less
concerned with the looks of my beer than how it smells and tastes, I
might still give this a go just to see how it works out. Just in case,
since everything inside the can should be sterile, I'll sanitize my
blender so I can puree and pour into the fermenter rather than add to
the boil and expose to any further heat.

Cheers.
--
Bill Velek -- my web-sites: [url]www.velek.com[/url] & [url]www.2plus2is4.com[/url] !!
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