Hey i just saw this and was like whoa dejavu. I was up in the Seneca Lake region of New York, outside Watkins Glenn, just two weeks ago visiting my Aunt and Uncle. There is a brewery up there, Three Wineries and a Brewery, that makes a Riesling Pale Ale. The owner said they tried to make it and add the Riesling grape concentrate during the secondary phase, but it came out too sweet. The final version they went with was during the primary phase, but the Riesling flavor blew off during the vigorous fermentation. My thought lies in the idea of adding the Riesling after it has been made into a wine during the secondary fermentation phase, or at bottling. Any suggestions? My thought on this is that the Riesling wine flavor might shine through. Also, Riesling is a ta sweeter of a grape variety too. Let me know what you think about my addition ideas, because I AM VERY INTERESTED.