quote:
I don't think you'll have oxidation issues because the fruit will kick off another round of fermentation and the yeast will scavenge any available oxygen.

That and the brett would take care of oxygenation as well.

quote:
Purging the bigger fermenter is probably the way to go to be on the safe side.

Thinking the same.

Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.

2 ...

Report Post

Posted by MountainTiger

The foot of Mt. Belzoni

Member since Dec 2008

14670 posts

Posted on 9/28/17 at 12:09 pm to BugAC

quote:
Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.

I never have but I don't think it'll be a problem as long as they can tolerate the pH. (I'm thinking wine/champ yeast can probably tolerate low pH better anyway right?) If they crap out, there's probably still plenty of brett that can finish the job (though it might take longer).

This post was edited on 9/28/17 at 12:14 pm

0 ...

Report Post

Posted by I_heart_beer

Baton Rouge

Member since Apr 2015

301 posts

Posted on 9/29/17 at 11:55 am to BugAC

When I did my raspberry sour I pureed the fruit, then strained it thru one of those metal strainers with small holes. I had to kind of smash it to get any "juice" to come thru. It had some small bits of sediment get thru but nothing major, and it stopped all the seeds from getting thru. I think I did 9 pints of raspberries on mine, but added the liquid straight to the carboy and a few days later transferred to a keg. I think your best option would be to puree them and strain them, if I had put the original "juice" thru the strainer again I'm pretty sure I could've added it straight to the keg.

1 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board