made a half batch, probably 3.5gals of post soured golden. kveiking blend in primary, plantarum at FG to sour, and 32oz of maracuya puree after 2 more days so plantarum could get some work done.
now i'm going to carb, and figured i'd carb naturally since its in a 5gal keg. but i'm also looking at my kids' mess in the kitchen, and they've been drinking the kern's fruit juices. checked the label, no preservatives other than ascorbic acid. 41g of sugar in 340ml can. that's like 1046, so not worried about dilution. dump it in keg, let the CBC yeast get started, then rack on top of it and let it carb.
anybody done this to carb before? im wondering if i'm gonna get a decent flavor contribution or not. they dont have maracuya, but i've got guava which works well, and also mango.
now i'm going to carb, and figured i'd carb naturally since its in a 5gal keg. but i'm also looking at my kids' mess in the kitchen, and they've been drinking the kern's fruit juices. checked the label, no preservatives other than ascorbic acid. 41g of sugar in 340ml can. that's like 1046, so not worried about dilution. dump it in keg, let the CBC yeast get started, then rack on top of it and let it carb.
anybody done this to carb before? im wondering if i'm gonna get a decent flavor contribution or not. they dont have maracuya, but i've got guava which works well, and also mango.
