I've been homebrewing for some time and want to experiment with adding wine varietal grape juice to my brews. Dogfish Head's "Red and White" got me thinking in this direction along with the port flavors in Corsendonk. I will most likely add the grape juice at the end of the boil (last 15 minutes).
For calculations, I would just use a barometer for the initial SG of the grape juice, correct?
Would efficiency be 100% for wine-grape juice like it is with honey or other common non-grain additives?
Are there other calculations when using grape juice that have to be considered that I'm missing (besides color)?
This will be an experiment, any other ideas on how to use wine flavors in beer?
For calculations, I would just use a barometer for the initial SG of the grape juice, correct?
Would efficiency be 100% for wine-grape juice like it is with honey or other common non-grain additives?
Are there other calculations when using grape juice that have to be considered that I'm missing (besides color)?
This will be an experiment, any other ideas on how to use wine flavors in beer?