Some minor questions about adding fruit to sour wort

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Boribatt

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It's my first time trying fruited sour So I'm worried about every part of brewing...

I'll add pineapple puree to my wort 2days after.

1. When I add fruit, should I shake the wort and wake up yeast?
I'm worried that yeast cake couldn't ferment.


2. I'll probably add non-fermentable sugars right in to the wort after second fermentation.
If I wanna do this way, should I move wort to another fermentor?
(I think stirring wort to disolve sugars make my beer to yeasty. Cuz I'll do bottling right after that process.)

3. I want my beer quite clear. Can I make my beer clear simply strain or adding clearing agent?
 
1) I wouldn't. But it probably matters not. Just like when you bottle prime, there will be enough yeast in the beer still. (Once you add yeast, it's usually considered beer). When those yeast start in on the sugars in the fruit, then everything will probably stir up the bottom for you any way.

2) Are you going to dissolve your priming sugar in water that was heated to a boil and then cooled before adding to your beer? If so, then that's where I'd add those non-fermentable sugars. In hopes of minimizing O2 getting in the beer. If you add it to the FV after fermentation, then you'll be stirring oxygen into the beer.

The other option I'd also do and is probably simpler, is just add the un-fermentable sugar at or prior to pitch. Even at flameout. Depending on what they are.

3) You can filter it. Some do that. You'll find plenty of youTube videos about it. For the Ales I make, I've always just left the beer in the FV till everything goes to the bottom. That sometimes has been 6 weeks. It was very good and very clean beer. In fact all the beers I've left long in the FV were great beers.

Cold crashing is supposed to work too. But the time it takes to do a proper cold crash sometimes is the same time it takes for my beers to clear on their own. Also, the choice of yeast you use has a bearing on how fast it clears.
 
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