Originally Posted by Veinman
1. Am I even close to Lindman's?
2. I have added fruit before where I secondary on top of the fruit in the case of lambics is it better to add fruit to the primary to keep the max amount of the yeast blend around for a more sour effect?
3. I know that lambic blend eats about every sugar known so backsweetening is not an option however could I:
a. Kill the lambic blend with P-Metasulphite (does it or some other chemical kill all of the Lambic blend) and then
b. Add a clean champagne yeast that won't eat lactose thus allowing me to backsweeten the finished product?
I Don't keg as of yet so was thinking killing the yeast once they've produced the lambic flavour then killing them and using clean yeast to bottle carb might work.
1 - No, not with your recipe, as was noted lindemans is backsweetened
2 - you want to add fruit to a lambic after about 6-12mos, primary is fine
3a - no, sulfite will kill bacteria but only knock down yeast, sorbate will stop everything but in no way will you be able to bottle carb then
3b - lactose DOES NOT ADD ANY real amount of sweetness, this is a huge homebrewing myth, to measure sweetness sucrose aka table sugar is given a value of 100, lactose on this same scale is 16, approximately 6 times less sweet, so if you add 1# of lactose to a 5gal batch in terms of sweetness you are essentially adding 2.5oz of sugar to the beer, which is like pissing in the ocean
To clone lindemans, you shouldnt even be thinking about using a lambic culture, go try something like cantillon or lindemans cuvee rene, both are extremely sour and funky, and when I say funky think goat, sweaty, horsey etc, these are the signature flavors of a lambic, and by using a lambic blend youll have these in your finished product (and a finished beer btw takes at least 12mos or more)
lindemans fruit "lambics" are basically slightly alcoholic soda, thats why women like them soooo much, to brew one yourself I would suggest
A lowish gravity extremely sweet wheat beer (healthly dose of crystal and high mash temp), then add your fruit, ferment out, this will dry the beer some due to increased alcohol, rack to bottling bucket add lactic acid to taste, remember it will be perceived as a bit more sour once it is carbed, if necessary supplement with some fruit extract for more flavor
if this is not sweet enough you can always add some simple syrup to the glass when drinking, in the end this is your best bet to get a lindemans like product sans kegging capabilities