I'm going to make my first fruit beer and I'm looking for any practical advice. I have a good American Wheat recipe that I've made a number of times. I have used apricot extract in a couple but the flavor just isn't what I'm shooting for. I feel like there's no way to get a subtle flavor from the extract. I've heard in a couple of different places that using both fruit puree along with a little bit of extract is the way to go, so that's what I'm going to try. I've got 5 gallons fermenting now. When it's time, I'm going to split it in two and put half into a secondary with the apricot and leave the rest in the original fermenter and dry-hop with some cascade.