I have a sour mash berliner(fermented with brett trois) that I'm looking to fruit and have ready to serve by the end of the month. Although there is enough time to add fresh fruit into secondary, I'm a little hesitant to possibly introduce wild bacteria and maybe deal with stuff like diacetyl? Not sure if fruit can carry pedio or not. My current plan was to take some fruit juice, pasteurize it and then add to secondary. I assume the contact time with the juice doesn't need to be as long. I just want the brett to eat up the sugars. This will be a split batch...one pineapple and the other cherry. Anyone see a problem with this idea?
No problem. I personally don't ever pasteurize fruit or honey. The chance of it getting infected is nill and I want to keep as much flavor as possible in the beer. How much juice are you adding to how much beer?
Just blending to taste. I did a 4:1 blend with pineapple juice that was magical, but probably will back off that a little bit.
