Fruit concentrate for bottle conditioning

It might be this simple, for priming considerations. But do you know what 8 mL of this will do to the taste of the beer?

 

Not knowing what fruit concentrate you were planning to add, I thought about the blood orange puree Ive been experimenting with, a glass here, a glass there.1/8th of a tablespoon, or 0.62 mL, was potent enough for me. 2.5 mL turned a beer into orange soda, IMO. With this particular puree, 8 would overpower the beer , I think, although I have never let the stuff ferment out..

 

Pretty much what I do with my ciders. Never done a side by side, but I like to think that it makes a difference. Obviously, apple is a more subtle fruit than what has been discussed above.
I say go for it!

 

Have you tasted it yet because i bought some black cherry concentrate and it tasted like strong prune juice.

 

Not to hijack the thread, but hijacking the thread... where did you get blood orange puree? I have looked for it, but only ever found on line sources that charge hellish shipping to keep it cold. Apparently it has to be kept cold, at least with some packaging type(s)?

 

This was given out in the swagbag at Homebrewcon in Minneapolis this year.
I've played with it a little bit in a sour (orange soda) and then used considerably less in a Baltic porter. So far, I've only dosed single glasses or smaller, so I don't know how it fares in fermentation. I haven't convinced myself that I would want to dose an entire keg.

This does not need to be kept cold.

 

Basically, yes, it is that easy. There's a priming calculator for fruit juice/concentrate kicking around somewhere, IIRC. Personally, I'd simply ferment with it and prime with sucrose or dextrose, but I'm not that adventurous, so . . .