Two questions 1) people seem to recommend fermentation to sourness before fruit additions. Do fruit flavors get destroyed by the bugs? or are you trying to get a super fresh flavor? i feel that for many commercial fruited sours the flavor lasts very well after many months of cellaring 2) If i already messed this up (added nectarines to a batch of wyeast roselaire brewed beer, then racked into a carboy, og 052, sg at fruit addition 009) is there anyway to rescue this? I assumed the bacteria would want as much sugar/food at the beginning of fermentation as souring fuel. This is not the case i take it?
1) General consensus is that the fruit flavor/aroma is fresher when fruit is added a couple months or so before bottling, after the brett and bacteria have been working for some time. Of course, this isn't a rule. 2) Messed it up? Definitely not. Brett/bacteria don't need too much to work on. Various compounds other than sugars can be worked on by the Brett, it's very hardy. Especially starting with a gravity of 1.009 plus sugars from ? lbs of nectarines, I wouldn't worry. You can always add more nectarines as the beer gets closer to being bottled, if you want to guarantee a fresher fruit contribution.
Thanks much, 6lbs of nectarines (2lbs/gal). Hopefully this ends up souring nicely and then i can add some more fruit if it needs a fresh boost at the end!
