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Old 01-03-2012, 06:15 PM   #1
lurker18
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Mar 2009
Winnipeg, MB
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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
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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
BryanThompson
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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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