Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Scuppernong grape sour farmhouse ale
LinkBack Thread Tools
Old 09-04-2014, 01:51 AM   #1
Feedback Score: 0 reviews
Join Date: Feb 2013
Posts: 35
Liked 2 Times on 2 Posts

Default Scuppernong grape sour farmhouse ale

Hey all,

I've got a sour beer going that I used the Wyeast De Bom blend on as well as some bottle dregs. It's only a month in but some sourness and funk is starting to emerge. I want to add fresh scuppernong grapes for a secondary fermentation, but have a few questions.

1. How many pounds of grapes per gallon?

2. Should I just mash them up, maybe freeze to break cell walls, and rack beer on top in secondary fermenter?

3. I know it's a wild ale, but should I think about pasteurizing before adding?

4. How long should I leave on the grapes? Should I then rack to tertiary to clear up?

carboywonder is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Alabama Scuppernong 2013 FeelinKindaGiddy Wine Making Forum 6 02-18-2014 10:39 PM
Grape juice in a sour? Calder Lambic & Wild Brewing 8 10-11-2013 11:30 PM
Ecy03 farmhouse brett...sour? flyingfinbar Lambic & Wild Brewing 7 08-08-2013 12:48 PM
sour grape wine sashurlow Wine Making Forum 4 01-28-2012 01:13 AM
Sour Mashing And BYO's Flying Fish Farmhouse Summer Ale Clone ForRealBeer Recipes/Ingredients 10 06-02-2010 08:18 PM

Newest Threads