Brewing using juice
So I am looking to brew a lambic of some sort this fall. I haven't decided on what exactly to brew yet. However I am wondering if anyone has used a fruit juice base for the "water" of their sour? I will most likely be getting enough pears from a co-worker for between 10-12 gallons worth of juice from her tree. Just wondering if anyone has done this and what the results were.
Sent from a happy little yeastie.
Untapped user name: Renegades_Brew
On Deck: Belgian Saison, 3 different Apple Ciders, Raspberry Skeeter Pee
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Bottled: Spiced Perry, Perry, Jalapeno Wheat, Cherry Wheat (217@12oz and 26@750ml bottles), Imperial Blonde, Skeeter Pee
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