Kettle Sour flavoring with Juice??

[Hoppah]

Figured there are plenty of experts here to help me with this but I'm thinking of trying some flavoring using bottles of 100% juice in a kettle sour and was curious how much fruit juice I would need in a 5 gallon batch and whether this would work as well as simply adding fruit or puree. I figured the ease of adding fruit juice would keep the amount of sediment and chunks of fruit I need to deal with when bottling down a lot to make that process easier.

I figured I'd add it 2-3 days after primary fermentation starts to let the sugars ferment out with the rest of it. Thoughts? Will this work?

Thanks so much guys!

 

[TLowell]

I do a Hazy IPA and add “simply grapefruit” brand juice after primary fermentation. I eyeball it but usually use right around 40oz. For a 5 gallon batch.
I also do a kettle soured Berliner Weiss and use 6lb of tangerine for a 5 gallon batch. I peel and freeze the tangerines then thaw and juice them when needed. Hope this helps..

oh, and yes, I wait until 2-3 days on my kettle sour before adding juice..

 

[Hoppah]

I do a Hazy IPA and add “simply grapefruit” brand juice after primary fermentation. I eyeball it but usually use right around 40oz. For a 5 gallon batch.
I also do a kettle soured Berliner Weiss and use 6lb of tangerine for a 5 gallon batch. I peel and freeze the tangerines then thaw and juice them when needed. Hope this helps..

oh, and yes, I wait until 2-3 days on my kettle sour before adding juice..

I'm planning on trying a Raspberry and maybe a Mango in separate fermenters. Do you think the same idea (ie:40oz per 5 gallon) would be a reasonable amount to get some good flavor or should I go more or less? I know it'll come with experimentation but just looking for a good starting point. Thanks in advance