I am doing a little experimenting using fruit extracts in a wheat right now. I fermented on the high side (~72* for wyeast 3638) which will favor the fruity ester production. after fermentation I added a pound of lactose to the 12 gallon batch . The lactose doesnt have any fermentables and it is my intention to give it a little more sweetness without adding malt flavor. after about a day or two at 35, I'll add my extract and FC.