Passionfruit Gose Recipe

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Sorry, I meant how did you find it in terms of the fermentation, level of acidity it produced etc?

Oh ha ha sorry, silly me.

It finished at 3.6 PH, which was perfect for me. I do believe the more sugar the yeast has to eat, the more souring potential it has. Also I think the temperature plays a part in the souring potential, the higher you go the more sour it can get. I think a 4.5-5% beer gives the right level of sourness.

It was a little on the slow side to ferment, as that yeast makes lactic acid first and then the alcohol.

Just my opinion though, others may disagree.
 
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