Grains in Wine - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Grains in Wine

Reply
 
Thread Tools
Old 03-05-2013, 07:32 PM   #1
ProfessorPlum
Recipes 
 
Dec 2010
Butte, Montana
Posts: 15


Lately I've been interested in making some strong dessert type wines and the thought crossed my mind that I might be able to use some specialty grains such as crystal 80 or 120 to add some interesting character to such wines. Has anyone here ever tried this with any success? I thought I'd probably just steep the grains and add to the wine in secondary. Whaddaya all think?



 
Reply With Quote
Old 03-05-2013, 10:18 PM   #2
MzAnnie
Recipes 
 
Aug 2012
Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts


I put crystal 120 in my carmel apple wine. It would have tasted great, if I had not used cane syrup.



 
Reply With Quote
Old 03-05-2013, 10:45 PM   #3
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 167 Times on 151 Posts


Great thread on using 60L crystal malt in the making of a well received caramel apple mead... http://www.homebrewtalk.com/f80/cara...le-mead-68519/
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 03-06-2013, 02:46 PM   #4
MzAnnie
Recipes 
 
Aug 2012
Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts


Quote:
Originally Posted by saramc View Post
Great thread on using 60L crystal malt in the making of a well received caramel apple mead... http://www.homebrewtalk.com/f80/cara...le-mead-68519/
I guess it was 60L that I used. It was leftover from the Carmel Apple Mead, I made my husband. It is aging now as we speak. I did not like the taste at all, before I bottled it. I am hoping all of you are right and it ages out nice. I am sure it has something to do with my dislike of honey.

 
Reply With Quote
Old 03-06-2013, 02:48 PM   #5
MzAnnie
Recipes 
 
Aug 2012
Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts


Quote:
Originally Posted by saramc View Post
Great thread on using 60L crystal malt in the making of a well received caramel apple mead... http://www.homebrewtalk.com/f80/cara...le-mead-68519/
Quote:
Originally Posted by MzAnnie View Post
I guess it was 60L that I used. It was leftover from the Carmel Apple Mead, I made my husband. It is aging now as we speak. I did not like the taste at all, before I bottled it. I am hoping all of you are right and it ages out nice. I am sure it has something to do with my dislike of honey.
Professor, I saved my spent grains, by freezing them in portioned ziplock bags, and use them when I am baking bread... about a half a cup to a two loaf batch.

 
Reply With Quote
Old 03-07-2013, 06:32 PM   #6
ProfessorPlum
Recipes 
 
Dec 2010
Butte, Montana
Posts: 15

Interesting. I've not tried using Spent grains for baking. A nice added touch of fiber I suppose to your bread. This caramel apple mead sounds intriguing, but I am shooting for some similar flavors to that in a brandy or even a bourbon, so the sweet raisin/prune flavors from a dark crystal malt might be good for the brandyish flavor or a lighter crystal malt like 40l for a bourbon-esque flavor. I plan on oaking for a good long time after using the specialty grains also. I guess really the only way I'll know for sure is to try it. Thanks for the replies.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash base grains plus adjunct, then steep specialty grains? seaoforange All Grain & Partial Mash Brewing 14 02-28-2013 02:39 PM
Sprouted GF grains = malted GF grains? frothdaddy Gluten Free Brewing 7 10-04-2012 05:54 PM
Steeping Grains for Extract, Multiple Grains At Once? BrewMeThatBeer All Grain & Partial Mash Brewing 1 08-14-2011 10:54 PM
I made a pretty good Barley Wine from left-over grains syd138 Recipes/Ingredients 2 05-28-2009 11:21 PM
Crush 3 pounds of grains with wine bottle? Cornfed All Grain & Partial Mash Brewing 5 06-18-2008 10:45 PM


Forum Jump