Need Adivice for my fruited kettle sour beer recipe.

[Boribatt]

I'm fermenting my sour wort now and add pineapple in here 4 days later.
This is 5 gallon recipe cloning tepache(sweet pineapple &cinnamon juice) and the amount of pineapple puree is about 5 pound.

I want my beer to have residual sugar to have sweet impression.

1) Can I ferment my beer about 3days after adding fruit?
I thought adding fruit like dry hopping would make good sweet sour palate.
Is this will make my beer syrupy or too sweet... or make another problem?
I'm not sure If full fermentation will make my beer dry and not seeming like original tepache.


2) If I intend to reside sugar In my beer, Should I add priming sugar?
If my beer is sweet already, Do I need more sugar though?
I am worried about adding priming sugar will make my beer too sweet or even explode because of the fermentation In the bottle.


I need your help.

 

[Rish]

Hey, @Boribatt . Welcome aboard! If you want to use residual fruit sugar to carbonate and sweeten your beer while bottling without bottle bombs it is a little complicated. You have to let the brew carbonate to the desired level then kill the yeast to stop additional fermentation. Pasteurization is a method to do this. Check this out: https://www.homebrewtalk.com/threads/easy-stove-top-pasteurizing-with-pics.193295/

Good luck!

 

[mashdar]

As Rish said, it's complicated getting residual sugars, particularly if bottle carbonating.

The yeast will eat any simple sugars you throw at them, so most fruit will get very tart.

If you're not opposed, a simple solution is to experiment with not fermentable sweeteners. This is much easier, again if you don't mind their presence. There's lactose, stevia, aspartame, xylitol*, etc.

*Xylitol is extremely toxic to dogs and cats, and possibly other pets. I won't bring it into my house. But some people use it and like it.

 

[Boribatt]

Hey, @Boribatt . Welcome aboard! If you want to use residual fruit sugar to carbonate and sweeten your beer while bottling without bottle bombs it is a little complicated. You have to let the brew carbonate to the desired level then kill the yeast to stop additional fermentation. Pasteurization is a method to do this. Check this out: https://www.homebrewtalk.com/threads/easy-stove-top-pasteurizing-with-pics.193295/

Good luck!

Thanks for a really helpful advice.
And one more really dumb question could be....

Is it Okay to do that way with plastic bottle?

 

[superiorsat]

Your pineapple will ferment out to the point you might not know it is in the beer unless someone tells you. Pineapple juice at the end of fermintation will get you the flavor and sweetness but bottling makes that more difficult due to refermentation.

 

[Rish]

plastic bottle?

If you mean pasteurize in a plastic bottle, I would say no. But if you do as mashdar said and let it ferment out then sweeten with non-fermentables, yes, a plastic bottle designed for carbonated beverages is fine. I use liquid monk fruit extract when I do this. A little goes a loonngg way.