papaya
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What is the thinking behind adding fruit later in fermentation?
I'm about to start my first fruit (papaya) sour (using the very easy method from this thread Fast Souring - Modern Methods) I know general practice is to add the fruit after initial fermentation subsides, but what is the reasoning behind this? Is it to preserve the fruit flavour or yeast...- Will Smith
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- fruit fruit beer papaya sour
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- Forum: General Homebrew Discussion