hinke
Well-Known Member
Going to make fruit Lambic. Can I first ferment with Safale 05 then put in my oak barrel, then pitch the sour blend and leave at current room temp at 80F for a year or so, then dump it on the fruit?
How much would you pitch? A vial or do I have to make a starter?
hinke said:5 gallon barrel
I would ferment in a primary, then transfer when activity has gotten you to the gravity you want, then transfer. I have a 5 gallon funky barrel solera project going now. You WILL get acetobacter, but who doesn't love that vinegary taste in a sour? Just taste it, and rack when you like it.
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