mkade
Well-Known Member
So this weekend I had the good fortune to drink some wine that was made with some of humulus lupulus's good cousin. It was quite tasty, and potent without being too aggressive 
. It was made with 1.5 oz of 'hop' in a 5 gallon batch. Talking to the guy who made it, who works in the industry making wine, he was saying that the key to infusing the drink with the additive was the temperature of fermentation. He added it directly to primary, and said that the high temperature (low 90s) is what extracts the goodies. Apparently this has been common practice for winemakers to do in their own homes for decades so they have a pretty good handle on it. I have been interested in such an experiment with beer, but had heard that was important was having a high alcohol brew, like a barley wine, to extract any 'important chemicals.' Does anyone have any experience, knowledge, or thoughts about this?
. It was made with 1.5 oz of 'hop' in a 5 gallon batch. Talking to the guy who made it, who works in the industry making wine, he was saying that the key to infusing the drink with the additive was the temperature of fermentation. He added it directly to primary, and said that the high temperature (low 90s) is what extracts the goodies. Apparently this has been common practice for winemakers to do in their own homes for decades so they have a pretty good handle on it. I have been interested in such an experiment with beer, but had heard that was important was having a high alcohol brew, like a barley wine, to extract any 'important chemicals.' Does anyone have any experience, knowledge, or thoughts about this?
