So I was thinking...
We have all these flavors we like in beer and I see recipies adding fruit in the mash, boil, and secondary.
BUT what if I wait until I Keg? (I do eleven (11) gallon batches)
What if I went of to WholeFoods or some other "natural market" and got a half gallion of juice:
- Your fruit here...
Poured it in and used it as my priming sugar?
"SCREW" all the messing around with whole fruit or purees.
I would think that even if it had "some" preservatives; that they would diluted enough not to have much effect on the yeast in a 10-11 gallon batch of beer.