Hey good morning all. Brand new to the forum and home brewing in general. My next beer is going to be fruit kettle sour. I was wondering if there was a way to make it clear without losing the color of the purée. Any tips would be much appreciated. Cheers
Pectinase, aka pectic enyzme, is what you want to break down the pectin haze from the puree.
+1 on the pectic enzyme.
About 1 tsp per gallon after chilling into the primary will do it. Mix it in well.