I have a raspberry flavor syrup, the ones used in cappuccinos, and I was wondering if I could add a little in the last minutes boiling. Anyone have experience with this sort of syrups? They have a god taste but a lot of corn syrup.
Have you considered using real raspberries?
I found a good recipe online... here is a quote and the link.
I normally use about 3 lbs of fresh raspberries for a five gallon batch. You can buy them fresh in late summer just about anywhere but I like produce stores. They usually have the best prices and the freshest inventory. Grocery stores are usually higher priced. I like fresh but frozen will also work, if you miss the season. I've used more but as I keep piling up those six ounce containers, little dollar signs start spinning in my head. If you are in a place where they grow raspberries they might be cheaper. Black ones will give a more distinctive color but the flavor is about the same either way.
Don't add anything to the boil if you want to retain the maximum amount of flavor and aroma. Add it post fermentation.
I would be suspect of these. Check the ingredient list. Corn syrup is not so bad, but if there's a lot of preservatives or ANYTHING with dairy or oil, then I wouldnt use it.
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