I have purchased frozen blueberries and blackberries from colesworth and local grocers in the past, and used each in kettle sours. In my experience I've much preferred them when blended with raspberries than by themselves - seems to give a more familiar berry flavour, whereas the blue/black seem to be a little more earthy. I tend to do a raspberry on US05 as a go to (got me AABC Silver) and alternate yeasts and fruits with the second cube (mango being a favourite non-berry)
I sent a message to Woolies on Facebook asking when they anticipate a regular supply again Apparently all the Victorians are panic buying frozen fruit still, so it'll just depend on when people stop panic buying and things get back to normal
Mulberry tree out the back is absolutely dangling with fruit, just starting to turn pink. Should be good if the birds leave me any!
Had some products of the Philly Sour yeast at last club meeting and I was impressed. Definitely going to give that a go.
I'm also interested in trying it out, though there's something that's a bit ceremonial about doing kettle sours that I'd be unlikely to give up unless Philly Sour gives a superior product.
I actually just added home-grown mulberries to a sour batch for the first time today, 50/50 fresh alongside raspberries. The trees are only young but are booming at the moment so I'll keep harvesting and freezing, hopefully have enough for a 1-1.5kg addition to a summer sour (assuming the birds and 2-legged beings don't beat me to it)
I did it last time, partially because I blended the fruit to extract all the goodness, then boiled to pasteurise again I'll probably do it again this time, I got impatient waiting for blackberries to come back in stock so I've grabbed 2kg of mixed berries