killsurfcity
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i'm pretty sure what most will say, but is it traditional for some low alcohol wild beers to be bottled still fermenting? some of what i've read leads me to believe so. for instance:
at the end of the day, adding priming sugar just a way of continuing fermentation in the bottle. if we knew for instance, how adding priming sugar affected the gravity of a solution, couldn't we just wait until that level had been reached and bottle with the right amount of sugar left to carb up?
i realize this could be more difficult overall, but part of me likes the idea of a Berliner weisse (or Gose) that is bottled early and carbs as it ages.
I have done this myself with ginger beer to good affect. bottling 5 days after fermentation begins in earnest, or as soon as vigorous fermentation stops. Though for this i use seltzer bottles (which can take high pressure) just in case.
anyone else tried this?
source"Michael Jackson" said:Does a further stylistic description arise from the fact that Lambic, which has a long fermentation in a large cask, emerges with very little carbonation? If a young Lambic (still containing plenty of fermentable sugars) is blended with an older one (in which a complex chain of yeasts has developed) the ensuing activity will then provide a lively carbonation.
at the end of the day, adding priming sugar just a way of continuing fermentation in the bottle. if we knew for instance, how adding priming sugar affected the gravity of a solution, couldn't we just wait until that level had been reached and bottle with the right amount of sugar left to carb up?
i realize this could be more difficult overall, but part of me likes the idea of a Berliner weisse (or Gose) that is bottled early and carbs as it ages.
I have done this myself with ginger beer to good affect. bottling 5 days after fermentation begins in earnest, or as soon as vigorous fermentation stops. Though for this i use seltzer bottles (which can take high pressure) just in case.
anyone else tried this?