I recently brewed a 5 gallon batch of kettle sour to which I added 3lbs of Vintner's Harrvest puree blueberries. https://www.defalcos.com/store-cate...vintner-s-harvest-puree-blueberry-detail.html My question is, what does my contact time need to be? As it is a puree I'm thinking a couple of days should be fine? Versus you may want to go a couple of weeks or more on fresh, whole fruit. Thoughts? Experience?
With fruit, whether puree or otherwise, I usually end up going about 6-7 days. You might extract most of the flavor sooner, but you want to be sure to allow all of the sugar from the fruit to ferment, unless you are intentionally back-sweetening and will not be bottling/canning/filling growlers. 6-7 days may seem like a long time to ferment those fruit sugars, but especially with a previously kettle soured wort/beer, the sacch yeast is going to be working more slowly in the low pH environment. BTW, I can't think of any fruits I would use "whole." The idea is to expose a lot of the inside of the fruit to the beer, by slicing/chopping/smashing/etc.
