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Old 08-05-2013, 09:29 PM   #1
Registered User
Jan 2013
The Hinterland of the South Shore, Massachusetts
Posts: 2,100
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I enjoy sour beer styles like lambics and gueuzes, and I was wondering if there are wine styles that are wild fermented or otherwise fermented to achieve a controlled sourness (not necessarily acetobacter/vinegar). At first blush I'd assume that the higher average ABV of wines is against this, but maybe some smaller wines might be possible?

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Old 08-07-2013, 04:59 PM   #2
Feb 2011
suburb of Louisville, KY
Posts: 1,743
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You may be interested in kombucha which is fermented tea, and you can do a secondary ferment to build the flavor profile. You do need a kombucha mushroom to ferment with, looks like a mother of vinegar but it is not the same organism structure. Kombucha beer and wine is commercially available across the US.
Motto: quel che sara sara

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Old 08-09-2013, 03:15 AM   #3
Aug 2012
Posts: 430
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I have an accidental ginger pear that is "sour" but not viniger. Not shure how it got that way. Not too fond of it either. My local HBS guy is also befuddeled. I'm about ready to bottel it and lose it in the hopes it becomes drinkable.

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