simcoe4life
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- Jan 17, 2007
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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When I originally made my Merlot Lambic two years ago I primaried for one month at 70F with both WY3278 AND WY3763 together.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.
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When I originally made my Merlot Lambic two years ago I primaried for one month at 70F with both WY3278 AND WY3763 together.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.