Hi folks,
I've decided to try out a fruited sour and want to rack the beer on to about 4-5Kg of mango and passionfruit puree (60/40) for a 25L batch. I'm shooting for a smoothie sour.
I have 2 quick questions:
1. Does that dosing of fruit to finished beer look right?
2. I'm planning on arresting secondary fermentation with Sodium Metabisuhphite at the rate of about 1g per 5L. I've used it before to scrub O2 from NEIPAs with great success but not at the above rates.
Cheers,
Jon