Using Homemade Flavor Extract?

A tincture will be quite concentrated, so normally unless you are really adding a ton of it, you won't get a boozy mess with it.

It won't mess up your FG really. You are adding a negligible amount of alcohol to the finished beer usually. Unless you add fruits, and allow the sugars to be fermented out, you won't see any changes, ideally.

Watermelon would be something you could probably brew, and add whole cut up watermelon to your fermenter.

Or better yet, juice some watermelon and add a ton of watermelon juice to the whole shootin' match and let it ferment out. Know that it will dry the beer a little more, so adjust with your mash temps and yeast strain accordingly.

 

I just got done reading the section on this within Radical Brewing. Interesting tip to add, Randy suggests taking the extract and taste testing it in a shot glass. So you’ll need a pretty accurate measurement device for the extract, thinking like a 5 ml children’s syringe with smaller graduations in between. Pull your shot glass amount from your beer. Then added desired amount of extract to taste. After that it’s a simple scale of the measured volume of extract compared to the 1oz shot glass amount of beer. Hope that helps and is clear.

 

It would be worth a shot if you wanted something really punchy. You could also do juice, and then even add some of the meat of the melon to the primary/secondary or wherever you so choose to add the fruit.

 

Another possibility is to handle it the way the Germans do their Berliner Weissbiers: make yourself some watermelon syrup and then just add a dash of it to your base beer right before you drink it.

I made a raspberry shrub that I would add to a session saison that tasted surprisingly good.

 

DO NOT ADD THE MEAT!!!! I ran a test batch once with meat added and with the sugar fermented out it was a rindey awful mess.

I keg and juice a watermelon, adding it to a wheat beer an least once a year. When I bottle and let it ferment out it loses most of what we consider to be a watermelon flavour as it has lost all its sweetness.

 

In the most recent BYO, there's a recipe for a Watermelon Ale from a brewery in CT.

They have .5 gallons of pureed pulp from a watermelon. No rind, and said to scrape the meat out, puree it and add it after primary fermentation is ending/slowing down.

So there's that idea from people who say it works as a seasonal beer of theirs.