Here's what we did:
Made a 5 gallon batch of Berliner Weisse, using the Wyeast 3191 and the approximately the Kinder Weisse recipe from Northern Brewer.
Left it in primary for like 4 months (I know this is usually bad, but it was our first sour so we weren't sure, plus it had such a nice pelicle we didn't want to disturb it).
Moved 2 gallons into secondary after those 4 months, and another 2 gallons into a secondary with some cherries and oak.
The last gallon (plus yeast cake) we left in the primary and dumped 2 gallons of just-brewed mead, which was at about 1.075. So we've got about 3 gallons of sour braggot at, I guess, an OG of ~1.050.
So I don't know -- not much activity yet, so no idea what's going on in there. Was thinking of pitching a vial of WLP655 (Belgian Sour Mix 1) if I don't see anything happening for another couple days
Any thoughts? Has anyone made a sour mead? It sounds pretty delicious to me...
Made a 5 gallon batch of Berliner Weisse, using the Wyeast 3191 and the approximately the Kinder Weisse recipe from Northern Brewer.
Left it in primary for like 4 months (I know this is usually bad, but it was our first sour so we weren't sure, plus it had such a nice pelicle we didn't want to disturb it).
Moved 2 gallons into secondary after those 4 months, and another 2 gallons into a secondary with some cherries and oak.
The last gallon (plus yeast cake) we left in the primary and dumped 2 gallons of just-brewed mead, which was at about 1.075. So we've got about 3 gallons of sour braggot at, I guess, an OG of ~1.050.
So I don't know -- not much activity yet, so no idea what's going on in there. Was thinking of pitching a vial of WLP655 (Belgian Sour Mix 1) if I don't see anything happening for another couple days
Any thoughts? Has anyone made a sour mead? It sounds pretty delicious to me...