I have a couple lambic and bruin bases fermenting in my cellar, which I want to use in a couple months to make fruit beers with. I'm interested in a few berries, but for the purpose of this post, let's focus on wine grapes.
1. how many pounds per gallon of lambic?
2. where do i buy them? Morebeer.com has 50lb for $90-200. I want to make only 3-5 gallons, though - can I buy in smaller quantities somewhere?
3. what variety of grapes? I want to use red grapes.
4. mix with bruin or lambic? Or both?
According to the table in Raj B Apte's article
, it looks like grapes are similar to cherries in acidity and sweetness. So should I use the recommendations for cherries or are there differences I am not privy to?