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edits
Changes
added some more links for Grapes
* Grapefruit - Can be combined with zest (as can other citrus fruits). Use 5-10 grams of zest for ~5 gallons. Some prefer pink grapefruit <ref name="eisenberg_thread"></ref>.
* Grapes - Wine grapes are preferable for their depth of flavor compared to table grapes. Consider both the influence of the juice of the fruit as well as the potential to pull tannins and flavor/aroma from skins. Some homebrewers have experimented successfully with blending finished wine with beers, and for many brewers you will have much easier access to good wine than good wine grapes <ref name='Mad Fermentationist Riesling and Lambic'>[http://www.themadfermentationist.com/2010/02/blending-wine-and-lambic.html Mad Fermentationist blending wine and lambic]</ref> <ref name='Mad Fermentationist New Zealand saison'>[http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html Mad Fermentationist New Zealand saison]</ref>. If you are interested in sourcing quality grapes and you live in a wine region, make friends with your local wineries. It will probably be good for you even if grape requests do not bear fruit (see what I did there, that was pretty funny).
** [http://suigenerisbrewing.blogspot.com/2017/01/the-power-of-staged-fermentation-sour.html Bryan of Sui Generis Blog discusses fermenting with wild North American grapes.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ Winemaker Dara Piraino ferments wines with ''B. anomala'', and other cross overs between sour beer and wine.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1544096635618545/?match=Z3JhcGVzLGdyYXBl Thread on using wine grapes in sour beer, with links to other MTF threads.]
* Kiwi - Peel and dice or slice; optionally freeze. Leave out skins <ref name="MTF_Thread"></ref>.
* Kumquat - Can get too bitter if too many are used. It doesn't take much to get a nice citrus and rind character <ref name="eisenberg_thread"></ref>.