Sc0ttyt^
Member
Hi all, I'm pretty new to brewing sours. My first was a kettle sour with sour cherry juice, and my second is another kettle sour with Sach and Brett, split in 2 seperate fermentors for experimentation. I stockpiled some frozen sour cherries, raspberries and pluots for my current and future brews. I've been thinking, wouldn't adding juice be easier than whole fruit? No worries of mold, issues racking, and potentially higher yield. To my surprise there's not a lot of talk of people using a juicer for processing their fruit additions... does anyone out there have some experience with this? I plan to move away from standard kettle sours and try out the post-souring method outlined by RPh_Guy. I would think using a juicer would be particularly helpful for fruit additions in a fast sour.