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Old 01-03-2012, 06:15 PM   #1
lurker18's Avatar
Mar 2009
Winnipeg, MB
Posts: 641
Liked 25 Times on 24 Posts

Just kegged my first ever sour this past weekend. Brewed a Flanders Red recipie from Jamil's book, hit the numbers almost exactly like the book said. Aged for just shy of a year on Wyeast Roselaire only, no other yeast used. Tasted the hydrometer sample, and there is a definate sour tang to it. From what I remember it is somewhat like La Follie, so it is drinkable. I was thinking about splitting the 5 gallons and backsweetening to get something more like a Monks Cafe or Dutchess, a little sweet with the cherry taste to it. Probably too late for the cherryness, but how can I get the sweetness to it?

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Old 01-03-2012, 06:53 PM   #2
Double_D's Avatar
Feb 2011
Las Vegas, Nevada
Posts: 1,926
Liked 201 Times on 147 Posts

That's a good question since the bacteria can pretty much break down any sugar that I can think of.

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Old 01-03-2012, 07:44 PM   #3
Jan 2010
Louisville, KY
Posts: 334
Liked 40 Times on 20 Posts

Your only options for sweetening before hand are pasteurization or artificial sweeteners. I would just add some simple syrup to the glass.

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