My house came with a vineyard of sorts. More concord grapes than i have a use for (anybody wanna buy some jelly?) and some as-yet-unidentified table grape (fruit varying in color from green to deep red). On chain link fence, of course.
I've tried ignoring the vines - they just produce more fruit. Last year i didn't so much as cast them an approving glance and they produced more fruit than i could pick.
I am aware that concord is not a wine grape. I'm also not a wine drinker.
Generally speaking I'm not a fan of fruity beers. I appreciate a good IIPA with a strong odor of grapefruit and love a good understated pumpkin beer but only got two bottles into a sixer of apricot hefe before i gave it away.
And yet i have these grapes. Grapes of so much color and a little bit of flavor. And more acid than most wine yeasts will deal with.
Am i insane for considering, late this fall, when the grapes begin to split on the vine, making a witbier with a pound or three of concord grapes in secondary, resulting in a very purple beer?
I was figuring I would throw them in the freezer for 24 hours, then put them in the microwave until they start to boil, then mash 'em good with a potato masher, mix in some vodka, wait a few hours, and then add to secondary before racking over them.
Edit: This would, of course, have to be named something like "Transcendental Wit" - in honor of Emerson, Thoreau, etc.