DoubleAught
Well-Known Member
I'm thinking far ahead but am curious of a lambic idea. In the fall we have persimmon trees that bear bushels upon bushels of this fruit. Women make every type of dessert known to man with it and I'm curious about brewing a lambic with it. Has anyone here done this? How would the fruit be prepared before adding it to the secondary? Would it be better to add a lambic blend yeast, or let the bugs find it naturally since it's local fruit? Or can that even be done?
Sorry for all the questions, just had the idea tonight for some reason and thought who better to ask than the pros in the Lambic forum.
Thanks Mike
Sorry for all the questions, just had the idea tonight for some reason and thought who better to ask than the pros in the Lambic forum.
Thanks Mike