So the Beer Captured recipe calls for adding some fruit juice to the secondary along with some pectic enzyme. I looked around my local markets and could find no acceptable version of either strawberry or raspberry juice (suggested in book). Any juices that I did find usually had ascorbic acid added and extra sugar.
So, I decided to make my own version. I picked up two quarts of strawberries, two pints of raspberries, and one pint of blackberries. Well, I ended up putting berries in the blender, then straining them - so really I ended up with a mass of fruit puree rather than clear juice. I'm hoping that it will do what it's supposed to do, with the aid of pectic enzyme, and add some nice tart flavor in there. Or it could be a disaster!
I'll keep ya posted.