Fruit

General Notes

CBB Podcast 276: WIley Roots

• They found what works for them is about two-thirds puree, and about one-third fruit concentrate, and then a little touch of, like, natural flavoring or even beyond natural flavoring. They might use, like, freeze-dried fruit powder.
• For using potassium sorbate, they said for a high pH beer the maximum is about 30 grams per liter. For a low pH beer, they’ll use up to 100 grams per barrel when they want to make sure it’s totally killing the yeast. On higher pH, above 3.8 pH, you should use less because it starts to taste like geranium.

• They will, they'll add like if they have some unpasteurized or unsanitized stuff like just fresh fruits they've ground up or citrus peel or something, they will put it in at high krausen, like on day three, so in that way they feel the yeast will outcompete any, you know, bacteria or anything, any riders-on is what they said.