Passion Fruit

I know I'm getting predictable, but . . .

 

I used frozen Goya brand puree in a few passionfruit & guava kettle sours. Good stuff!!

 

I used passion fruit puree in my Lliko'i Kepolo Wit clone. Delicious!

 

Getting ready to use the Amoretti Craft Puree in an IPA with ghost peppers. Adding both in 2 days. I can let you know in about a week or so.

 

Where during the course of fermentation will you add these?

 

I've fermented, dryhopped, kegged, and chilled thus far. I am going to fine tonight. I will add the puree and ghost pepper to another keg and transfer it after it is cleared. I want to have the sweetness in there to compliment the heat and bitterness.

 

I routinely make a passion fruit berliner using the Vintner's harvest passion fruit puree. I use one 3# can in a 5 gallon batch. Passion fruit is powerful stuff and adds tons of flavor and acidity to your beer. I add it after fermentation has ended. One can is definitely enough unless you want to blow them out of the water with passion fruit flavor. The beer I make with it is a favorite in heavy rotation and even went on to the second round at NHC this year but didn't place.

 

I'm adding passionfruit to a sour brett beer this week. Using puree at 4 lbs per gallon to get a strong fruit flavor.

 

Sounds great - I’ve gotta try making something like this. Do you add the purée straight into the primary fermenter then after initial fermentation? If so, how much longer do you give it before packaging?

 

After primary fermentation, I rack the beer onto the puree in secondary and leave it there for 2 weeks before packaging.

 

I’ve used the vitner’s harvest purée in kettle sours and proper sours.

For kettle sours, whole 3lb. 1oz. tin into a keg. Purged and racked beer on top. One of my more popular ones. Proper sour got over twice that ratio in a barrel. Nice natural tartness with some prickly acid bite and little musky. Along with blackcurrent, I think it is one of the best fruit compliments for the funky flavors of mixed fermentation.

 

I make a big batch of puree (boiled for 20min) from fresh fruits then split in sub batches and freeze them. My xext step is to rack the beer after primary directly onto the frozen piece and leave it here for 2 weeks before cold crashing.

 

I am really liking the Passion Fruit Ghost Pepper IPA. I used one bottle of the Amoretti Craft Puree for 5 gallons. Pungent nose and great flavor. Doesn't taste fake at all, straight passion fruit flavor and aroma, comes through clean.