pineapple wild ale post this fermentor had a tropical juice blend added to primary and was dosed with brettanomyces lambicus and brettanomyces bruxellensis. The juice "Morning Blend" consisted of pineapple, apple, orange, pear, peach, papaya, and grape. When using juices for brewing I prefer to use natural and/or organic juices that are free from growth inhibitors (chemicals added to any food to prevent/ward off spoiling) that may kill the yeast and not allow the wort to ferment.
Recipe: Pale malt, Flaked Oats, Wheat malt, Flaked Barley, Flaked Maize, and CaraPils. Bittered with whole leaf centennial. Fermented with a blend of brettanomyces strains.