What fruit to use?

I've been collecting fruit in the freezer for the past several months with the intention of using some of it in a couple of sours. Mostly soft fruit the kids wouldn't eat.

I have 5 gallons of pLambic that I am going to split into 2 smaller containers (2.5 gallons each) and add fruit.

The big question is what fruit to use and how much. I don't have enough of any single fruit, so want to use combinations, but what works well together. I have:

Frozen
4 lbs Strawberries
1.5 lbs Cherries
1.5 lbs Blueberries
1.0 lbs Raspberries/Blackberries
0.75 lbs Black Grapes
0.5 lbs Bananas

Fresh
1.5 lbs Apricot
Several lbs of plums.


I was thinking of doing the following:

Batch #1) 1.5 lbs Blueberries + 1 lb raspberries/Blackberries + 1 lb Strawberries

Batch #2) 1.5 lbs Cherries + 2 lbs Strawberries

Batch 1: Use up your blueberries, raspberries/blackberries and 2# strawberries
Batch 2: Use up the cherries, rest of strawberries, black grapes and about a pound or 2 of plums.

I've only used cherries, but here's my suggestion:

1: cherries
2: raspberries
3: grapes

I wouldn't use any of the others.

I did this last year, but I split the batch into 6 one gallon containers. I had

sour cherries
blackberry/raspberry
strawberry
blueberry
grape
plain

Just bottled them last week, so I can't give you tasting notes, but I would do swap out the strawberries in batch 1 for grapes.

Calder said:

Frozen
4 lbs Strawberries
1.5 lbs Cherries
1.5 lbs Blueberries
1.0 lbs Raspberries/Blackberries
0.75 lbs Black Grapes
0.5 lbs Bananas

Fresh
1.5 lbs Apricot
Several lbs of plums.

Click to expand...

What does the beer taste like? I wouldnt just add any fruit to a sour without tasting it and seeing what would mesh with the other flavors already in it

Calder said:

I was thinking of doing the following:

Batch #1) 1.5 lbs Blueberries + 1 lb raspberries/Blackberries + 1 lb Strawberries

Batch #2) 1.5 lbs Cherries + 2 lbs Strawberries

Click to expand...

Of all of your fruits I would add.....

The berries (strawberry, rasp/blackberries) to a beer that wasnt very sour, as they can add a substantial amount of acidity on their own

Blueberries to a earthier more subtle bretty sour

Black grapes - useless for anything other than abv bump

Cherries (black?) to a soft-medium acidity sour, preferably one with a brighter citrus like sourness and not too funky

bananas - I dont see this as being a very good thing to add, very hazy, starchy and subtle flavor, would be a mess to deal with when racking

Apricots - either a medium acidity beer or a soft bretty sour

plums - next to no flavor once fermented but will give an abv bump