Any exprience with powdered fruit?

Could be?

One time I had some dehydrated mangos that I ran thru my old spice grinder. The result was more small flakes than powder , but that is what I did and added it to the last 5 minutes of the boil. It never really settled out even when I left it in the secondary for a month. Tasted great but all those flakes that did not settle out were on top of the foam when I poured a glass.

Perhaps powder would be better with a longer boil.

Good luck and let us know.

 

I don't know whether to say that you bottled too soon, or whether the powdered fruit juice may have had an extra critter in it, or whatever equipment that you used to handle it or bottle it wasn't properly sanitized. If you're getting a dryness to the taste with more bottles having very little flavor, a tartness (especially if it's harsh on the tongue), and over-carbonated bottles you might need to suspect an infection and watch the remaining bottles closely.

I'd be near the sink with a glass ready to pour when you open any more bottles. Refrigerating all of the bottles will likely stop the re-fermentation that is occurring. If you also suspect an infection, handle the bottles carefully and consider dumping them if you can't enjoy them.

 

I suspect the foaming may simply be due to the powered fruit providing nucleation sites for the CO2 to break out of solution. Time will tell. Cheers!

 

The particulate nucleation sites is my first thought about the foaming. That is the simplest explanation, William of Ockham would be proud. Here are some increasingly more convoluted thoughts about what could be going on.

• French Saison strains are known to be highly attenuative owing to the presence and expression of the STA1 gene. Dextrins present in the beer at bottling could be broken down into simpler sugars, fermented by the yeast, adding CO2.
• Yeasts are capable of degrading fruit sugar, and could be producing CO2 from that.
• One admittedly speculative way yeast could contribute to the breakdown of sugar is through pectin degradation. If any pectins present in the fruit are being converted to dextrins (I believe pectinase activity among brewers yeast is considered weak, but non-zero), than the diastase produced by the yeast can act on that, too, creating simpler sugars that the yeast can feed upon.