I have a 6 gallon batch of home brew lambic going that I plan on separating out into 1 gallon jugs. My plan is to have some for now, some that I can age for blending with future batches, and some for fruiting. My plan is to do 1 gallon of a traditional fruit (cherry, raspberry, apricot) and one tropical. My plan for the tropical one is to use some of the Goya Passion Fruit puree that they have in the frozen section of the Mexican markets. To my actual question, what amount per gallon of passion fruit puree do you think is appropriate for a lambic style fruited beer? Has anyone used passion fruit before to give me an idea for the quantities?
ive used passion fruit in a sour before and really did not like it, the stuff I used was puree only (no sugar) the goya will have lots of sugar, aside from that the flavor was really bad in the sour. came off almost tomato-like, but on its own the puree was great also, if you do put it in, you really want to only put it in a softer sour (not too must sourness) as the passionfruit will add a lot of its own sourness
The Goya only lists the fruit on the ingredients and 0g of sugar (4g or 7g of carbs IIRC), so I didn't think it would be terribly sweet. I plan on thawing out part of the tester pouch I bought to get an idea on how the flavor is.
