u/DontGotHosies

I'm currently making sours with Sourvisiae and my boss keeps telling me to make them sweeter. As far as I can tell, my options for doing so are:

1. Back sweeten: I really don't trust this without pasteurization, which isn't an option. I know some people put a lot of faith in sorbate/metabisulfite but I'm not gonna rely on that without a pretty robust method of yeast removal (centrifuging and/or filtration), which I don't really have for my 5 BBL unitank setup.
2. Sweeten at serving: My boss doesn't want to do this for reasons that aren't worth getting into.
3. Lactose: My boss also doesn't want to do this.
4. Allulose or stevia or whatever: No.
5. Make an actual kettle sour: This seems like it might be a step in the right direction, but I don't think it'll achieve the results my boss is looking for (also I don't want to put in that much extra effort for a slow-selling beer that's gonna get a bunch of wonf dumped in it anyway).
6. C Malt: It would be funny to make a malt bomb and then sour it, but somehow I doubt that would go over well.

Is there anything I'm missing here? Should I just say "fuck it" and pump out beers that are 50% unfermented fruit puree? Hell, that might also solve the "problem" of having sours that don't look like Hawaiian Punch. (Seriously though, I'm hoping somebody has a better idea than what I've come up with)