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?