I've got 6 gallons of my first kettle soured Gose that is almost done fermenting. Stoked with how the gravity samples have been tasting/smelling with no major flaws detected so far. I was thinking of splitting the batch and adding blackberries to 3 gallons of it. I've done a fair amount of searching and can't really find any good info on how long I should keep the beer on the fruit. Was thinking of doing .75lbs/gallon of frozen blackberries in a hop bag in a corny for secondary. I've never even had a fruited Gose just seen a lot of breweries offer it so I thought I'd give it a try. Any help/thoughts would be greatly appreciated.
Adding fruit kicks ofF A secondary fermentation. Gotta leave the fruit in until it ferments out. Usually 2 weeks in my experience, YMMV
2 weeks is about right but yeast doesn't look at the calendar. What's more important is a stable gravity if you are bottling. If you are kegging then use 2 weeks then keg it.
Awesome! Thanks for the info... Any reason why I couldn't use a spunding valve to capture some carbonation from that secondary ferment?
With enough math you could figure out what effect a fruit addition would have on your gravity IF you know what percentage of the fruit by weight is sugar and what percentage is water. You can then figure out how many pounds of sugar you are adding and how many gallons of water you are diluting by adding the fruit. Some nutritional/dietary websites can give you that info. My comment above was about making sure your gravity had stabilized indicating that all available sugar in the fruit had been consumed reducing the risk of carbonation issues.
The Google wisdom generator got this for me for sugars. 7 g Blackberries 1 cup (144 g) There are also a host of different sugars in that 7 grams the wisdom thingy burped up. A further breakdown reveals that blackberries also have 101 mg of sucrose, 3,326 mg of glucose, 3,456 mg of fructose, 101 mg of maltose and 43.2 mg of galactose. i.e. there's not much there for fermentation.
I leave my beer, sour or not on whole fruit for as long as I can manage. I aged a stout on 5 lbs of blackberries for 3 months and tons of blackberry flavor. They will add a tartness by themselves. I say the longer you age on the fruit, the more flavor.
