joshrosborne
Well-Known Member
Hello folks,
I've been using the search feature and haven't really found a good answer to this question.
I'm interested in adding some grape concentrate (still trying to figure out whether red or white) to a tripel when transferring to secondary and had a few questions.
Say I used this can: http://www.northernbrewer.com/shop/review/product/list/id/2199/category/189/
46oz of grape concentrate is 68 brix. If I was originally looking for get to 1.081 OG, 1.012 FG in a 5 gallon batch, how much DME should I leave out to take into account the sugars from the grape concentrate?
How does grape concentrate ferment out compared to DME or table sugar. I was going to use 15% table sugar in the tripel, but could replace some of it with the concentrate if it ferments out at almost 100%.
Any thoughts or experience using grape concentrate in beer? Any help would be appreciated.
I've been using the search feature and haven't really found a good answer to this question.
I'm interested in adding some grape concentrate (still trying to figure out whether red or white) to a tripel when transferring to secondary and had a few questions.
Say I used this can: http://www.northernbrewer.com/shop/review/product/list/id/2199/category/189/
46oz of grape concentrate is 68 brix. If I was originally looking for get to 1.081 OG, 1.012 FG in a 5 gallon batch, how much DME should I leave out to take into account the sugars from the grape concentrate?
How does grape concentrate ferment out compared to DME or table sugar. I was going to use 15% table sugar in the tripel, but could replace some of it with the concentrate if it ferments out at almost 100%.
Any thoughts or experience using grape concentrate in beer? Any help would be appreciated.