Lambic too sour, age or sweetener? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lambic too sour, age or sweetener?

Reply
 
Thread Tools
Old 10-09-2011, 03:46 AM   #1
jtskagway
Recipes 
 
Oct 2011
skagway, ak
Posts: 1


So I brewed a sour cherry lambic and it is like sucking on a lemon. The bouquet is nice but the taste is too sour. I put the lambic on 7 lbs of sour cherries from my neighbors tree and it is barely drinkable. Will the sour mellow with age or should I treat it like lemon aid and add a nonfermentable sugar. My wife has a bunch of Xylatol around and I'm thinking of adding that. Any suggestions would be nice.

 
Reply With Quote
Old 10-09-2011, 03:52 AM   #2
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


When I have a lambic that is too sour, which has been happening a lot lately, I like to blend in a very very dry blonde or saison to cut the acidity a bit

Ive used xylitol in a pineapple cider before and it seemed to work well, but if you want it sweeter why not just make faro out of it? Just add some sugar syrup to a glass and save all that xylitol for a cider where you want a bit of sweetness

I dunno if you did this or not, but before adding fruit I really suggest tasting the beer, if the acidity is a bit softer its a good candidate for a tart fruit, otherwise it would probably be great on its own

 
Reply With Quote
Old 10-09-2011, 01:02 PM   #3
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
 
smokinghole's Avatar
Recipes 
 
Nov 2009
Lucid Dream Land
Posts: 2,921
Liked 132 Times on 108 Posts


Is it bottled already? If not try a malolactic bacteria culture. That should cut some of the malic acid from the cherries which will soften the sourness. If it's bottled I don't know what to tell ya. My first try would be a malolactic wine culture first if still in a fermentor. It contains Oenococcus oeni which will convert the malic acid to lactic acid I do believe.
__________________
Going through life is hard.
Going through life stupid is harder.

 
Reply With Quote
Old 10-09-2011, 03:04 PM   #4
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


Quote:
Originally Posted by smokinghole View Post
Is it bottled already? If not try a malolactic bacteria culture. That should cut some of the malic acid from the cherries which will soften the sourness. If it's bottled I don't know what to tell ya. My first try would be a malolactic wine culture first if still in a fermentor. It contains Oenococcus oeni which will convert the malic acid to lactic acid I do believe.
Thats an interesting idea, it definately works with apples, but nearly all of their acid content is malic, I think sour cherries have about 2% of their acid as malic, so it could soften it a touch

Maybe get a hold of one of Al's bug blends, I remember him talking about finding some bacteria that actually metabolize the acids. What I cant remember though is if he put them in his sour blend?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lambic/Sour Reference Resources cactusgarrett Lambic & Wild Brewing 19 06-07-2012 04:06 AM
What is your favorite commercial lambic/ sour beer and why? TANSTAAFB Lambic & Wild Brewing 30 02-17-2011 04:08 AM
Sour/Lambic categorization Please Dynachrome Lambic & Wild Brewing 11 08-25-2010 03:29 AM
questions for you lambic and sour ale folks loganb Lambic & Wild Brewing 7 02-10-2010 10:10 AM
Can I save this by turning it into a sour or lambic? badun Lambic & Wild Brewing 4 12-31-2009 01:12 PM


Forum Jump