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Old 05-09-2010, 12:59 PM   #1
simcoe4life
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Default Cabernet Sauvignon Grapes

Major move forward in the sour carboys this week. I ordered some cabernet sav must at http://midwestsupplies.com/ and added it to some beer.

Some history: In May 09 I made the Wild Brews recipes for Flanders Red and Flanders Pale. Primaried with Roselare in each for 3 weeks then moved to secondary and has been in the basement all year. Tasted them in February 10...not too exciting so I added Drie Fonteinen Kriek dregs to the Flanders Red and Cantillon Vigneronne and Ithaca Brute dregs to the Flanders Pale.

And just last week I added the cab grapes and juice to each one. I plan on adding some Merlot wine to the lighter one to give it a slightly different grape variety than the red that will only have the cabernet flavor. Maybe a cup or two of wine.

When I originally made my Merlot Lambic two years ago I primaried for one month at 70F with both WY3278 AND WY3763 together. That beer turned out incredibly awesome, as I opened one yesterday. It has Hanssen's Kriek and Ithaca Brute critters living in it.

I'll have an update sometime late summer or mid fall.

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Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel

Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic

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Old 05-09-2010, 04:33 PM   #2
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which cab grapes did you buy from them?

For a long time Ive wanted to use pink muscadines in a lambic, the problem is sourcing them, luckily Im now growing them to use, and I got a hold of the two types of lambic from cantillon that use grapes, yet to try them though

How does the flavor come through?

How many #'s did you use per gal?

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Old 05-09-2010, 05:15 PM   #3
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Originally Posted by ryane View Post
which cab grapes did you buy from them?

For a long time Ive wanted to use pink muscadines in a lambic, the problem is sourcing them, luckily Im now growing them to use, and I got a hold of the two types of lambic from cantillon that use grapes, yet to try them though

How does the flavor come through?

How many #'s did you use per gal?
"07 Napa. http://www.midwestsupplies.com/2007-...sauvignon.html

Wow using those muscadines sounds awesome. Let me know how that turns out!

Not sure about the flavor yet as its still too early to tell. I did however taste some of the juice on its own and it was extremely sweet. The bugs are going to have a field day with all of that sugar.

It's hard to say how much I used. I believe somewhere around 2 pounds of a fruit and juice combined were used per gallon, perhaps slightly less.
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Primary: Saison w/Dupont strain

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Kegged: Saison d'Lupulin

Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel

Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic
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Old 05-10-2010, 03:34 PM   #4
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Sounds excellent! I'm interested to hear how the grapes work, I've been considering those ordering them from Midwest for a couple months, but I don't have anything ready for them at the moment.

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Old 05-10-2010, 06:15 PM   #5
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Sounds excellent! I'm interested to hear how the grapes work, I've been considering those ordering them from Midwest for a couple months, but I don't have anything ready for them at the moment.
Have you tried vigneronne or st lamvinus? Im curious to hear what someone else who brews a lot of sours thinks of either beer
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Old 05-10-2010, 07:06 PM   #6
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Have you tried vigneronne or st lamvinus? Im curious to hear what someone else who brews a lot of sours thinks of either beer
Yeah, although I haven't had Lamvinus in years (I just remember it being really sour). I like Vigneronne, but it isn't one of my favorites (not sure white wine grapes have the soul to stand up to a sour beer).

I’ve also had Cuvee de Castelton from Captain Lawrence (similar thoughts to the Vigneronne, too champagne-y), as well as a fantastic homebrewed Cabernet Sauvignon Lambic from the guy who just started Stillwater Artisinal Ales.

I used some cheap “First Blush” Cabernet juice in a Berliner Weisse, tasty but not much grape/wine character. I’ve had good luck just adding wine to sour beers, but I think using grapes would be more interesting.
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Old 05-11-2010, 11:09 PM   #7
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I've had Vigeronne a few times and it's been spot on every time. It's really nice. I've only had Lamvinus once, and a sample at that. It's clearly my favorite between the two of them. The only commercial offering that I've had that I can compare to it at a distance would be Hanssen's Experimental Cassis.

To be honest I have never been impressed with Captain Lawrence sours. I really tried to get into that Cuvee de Castelton back in the fall but it had a level of sour and funk that just did not do it for me. Maybe it was just bottled too early.

Oldsock - I contacted you a month or two ago about the grapes. Small world!

Quick update about the cab carboys: man oh man are they active. The beer is chewin' on the fruit nicely. I had purple airlocks this morning - had to siphon off some of it or I would have had a mess. Watching them closely from here on out.

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Primary: Saison w/Dupont strain

Secondary: Belgian Pale, Saison d'Lupulin, Farmhouse IPA

Kegged: Saison d'Lupulin

Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel

Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic

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Old 05-13-2010, 03:07 AM   #8
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Carboy #2 had a purple airlock tonight. Siphoned some off of this one too. Tasted it. It's only been a week and a half...very sweet. I'm hoping that after 4 to 6 months the sweetness will fade and the sourness will take over.

To any wine makers: does the early stages of your wine fermentation taste extremely sweet?

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Primary: Saison w/Dupont strain

Secondary: Belgian Pale, Saison d'Lupulin, Farmhouse IPA

Kegged: Saison d'Lupulin

Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel

Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic
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