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re: Homebrewing Thread: Volume II
Posted on 3/12/18 at 5:01 pm to BottomlandBrew
Posted on 3/12/18 at 5:01 pm to BottomlandBrew
quote:
I did one that was a wine/sour hybrid. It was a darker biere de garde base, minus the Special B. It was fermented with mixed culture for a year. I then added concentrated cabernet sauvignon must and then threw it in a keg to age. It ended up taking 3 years from start to bottling. It came in at 12-13% ABV and had just the right blend of sour and brett.
That sounds awesome. I'm going to try to do it without the actual grapes, as i'm sure trying to mimic the flavor of wine with bacteria and brett will differ as opposed to wine yeast. Though i would like to try using wine grapes one day.
1
Posted on 3/12/18 at 5:48 pm to BugAC
I think Flanders Red has some characteristics of wine. A lot more sour of course but most wine is actually fairly tart.
If you're looking for a good dark sour recipe, I can recommend Donkere Geneeskunde from Wild Brews. Some friends of mine and I did a big group brew to fill an old whiskey barrel that had gone sour and we used that recipe. Came out fantastic. [Note that the barrel had had 4 batches in it and all of the whiskey flavor was gone by then.]
If you're looking for a good dark sour recipe, I can recommend Donkere Geneeskunde from Wild Brews. Some friends of mine and I did a big group brew to fill an old whiskey barrel that had gone sour and we used that recipe. Came out fantastic. [Note that the barrel had had 4 batches in it and all of the whiskey flavor was gone by then.]
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