I want to add some grapefruit flavor to a saison* that has fermented out. I'm looking to use actual grapefruit and not just dry hopping that suggests notes of grapefruit. I'm thinking about a few different options but I'm not entirely sure what the best way to go about this is.
Options:
1) Peeled, cut, frozen, thawed grapefruit into fermenter
2) A liqueur made from the zest and vodka added while bottling
3) Zest directly into fermenter
4) Do option 1 and then maybe option 2 depending on flavor when bottling
(Racking onto these options in secondary is also an option)
Does anyone have any experience with grapefruit in these scenarios?
*Saison
2.5 gal
90% German Pils
10% White Wheat
1.6 oz Saaz @ 60
.8 oz Saaz @ 10
.4 oz Saaz @ 0
Wyeast 3711 French Saison
OG: 1.052
FG: 1.000
Many thanks!