I found a couple of cans of frozen grape juice concentrate in the freezer. Wondered how they would go in a sour.
I have about 25 single gallon fermenters with Lambic or Flanders style beers maturing.
Any thoughts of what what would be the result if I removed 12 ozs from a well developed sour and added a can of grape juice concentrate.
I'd use an Imperial gallon carboy (1.2 US gallons). The sugar content of the concentrate is equal to almost 0.5 lbs of sugar. Effective gravity would be increased from roughly 1.056 (where most of my sours start) to about 1.074.
Any thoughts? a good experiment, or a waste of a good sour?
I have about 25 single gallon fermenters with Lambic or Flanders style beers maturing.
Any thoughts of what what would be the result if I removed 12 ozs from a well developed sour and added a can of grape juice concentrate.
I'd use an Imperial gallon carboy (1.2 US gallons). The sugar content of the concentrate is equal to almost 0.5 lbs of sugar. Effective gravity would be increased from roughly 1.056 (where most of my sours start) to about 1.074.
Any thoughts? a good experiment, or a waste of a good sour?