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Old 09-13-2013, 07:46 PM   #21
marvaden
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Jun 2013
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I am not familiar with anyone trying to do that with wine. I do know that the mad fermentationist did it for beer. http://www.themadfermentationist.com...er-weisse.html is an example of a 100% lactobacillus berliner weisse.

This round, I am going to stick purely to the wine kit and yeast/bacteria blends that I have chosen. I obviously won't be putting the sulphites into the wine, though. If I want to do one that is funkier I will try the "best" method again with various additions of maltodextrin side by side.

I honestly think the Roeselare one may just end up being a really dry wine, but we will see. The one hope for it is that the alcohol tolerance of the Sacch strain may not be high enough for it to willingly get through all the sugars. I am hoping that the Sacch strain bites off more than it can chew and leaves a lot of off flavors for the Brett to clean up. I think the bacteria will mostly be playing with what the malolactic bacteria would normally eat.

Predictions:
Batch 1: mostly clean and dry with a tiny bit of sourness and possibly a hint of funk and pineapple. Possibly very acidic on the tongue.
Batch 2: mostly clean and dry (maybe some funk and pineapple) but ultimately overpowered by the kombucha.
Batch 3: either ultra clean and dry or the funkiest of the 3. To a large degree, this one is the wild card.

 
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Old 09-14-2013, 02:56 PM   #22
marvaden
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Jun 2013
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As promised (though late), here's some pictures of the carboys as they are this morning. I am going to leave the one carboy out on the porch for a few days to make sure it does catch something. I have had good success out there before for sour mashing, so I have high hopes.
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Old 09-16-2013, 08:18 AM   #23
RachmaelBenApplebaum
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Oct 2012
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As for varietal, maybe Sangiovese, Nebbiolo, Barbera? Pretty sure pinot noir isn't Italian at all. Germanic Roman during the Holy Roman Empire? Merlot or Cabernet Sauvignon might be a winner, maybe a blend? Anyhow, good luck making slightly less vinegar-y vinegar.

 
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Old 09-16-2013, 08:20 AM   #24
RachmaelBenApplebaum
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Oct 2012
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Balls, posted before I saw you'd already committed. What are your varietals?

 
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Old 09-16-2013, 01:54 PM   #25
marvaden
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Jun 2013
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I chose to go with a Merlot since, as you said, it is an old world style wine (and that region had been part of both the Roman and Holy Roman empires). I bought a single 6 gallon wine kit and split it between the three carboys.

There doesn't seem to be much going on in the carboys as of right now, but the Roeselare pack did swell. I think everything's just taking it slow.

I had also moved the outside one inside since it was looking like it was going to rain. I will be putting it back outside over night if it is not supposed to rain.

 
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Old 09-17-2013, 03:50 AM   #26
marvaden
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Jun 2013
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Here's the scoop:

The only visible activity is that the Roeselare one has yeast rafts.

HOWEVER there is a drop in gravity and the smells are each very unique.

Pure Brett B(eventually will have the Kombucha SCOBY thrown in) has a caramel smell.
The one I had on my patio is already developing a faint sour smell.
The Roeselare one smells like baking yeast.

So far this is really really intriguing to me.

 
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Old 09-17-2013, 05:11 AM   #27
gwood
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Interesting experiment. Please post more results as they progress.
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Old 10-11-2013, 04:36 PM   #28
marvaden
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Jun 2013
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The wild fermentation one molded. I was debating pitching it anyways because I realized that my downstairs neighbor has a compost heap down there that has recently been contaminating the flavor of my wild sour mashes. If it's getting in those, I don't want to drink this.

 
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Old 12-04-2013, 02:32 AM   #29
marvaden
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Jun 2013
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Just an update with pictures. I am going to let the two remaining carboys to keep riding until I see that the pellicles collapse. Attached are the pellicles. The one that is more white is the Roeselare mix while the other is the Brett B + Kombucha SCOBY
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Old 03-17-2014, 05:31 PM   #30
marvaden
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Jun 2013
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It's been a while, and I just stole my first sample of each yesterday.


The one with kombucha almost tastes like a malbec. It's a but on the sweet and robust end. The brett gave it almost a woody flavor as well.

The roeselare mix one is amazing. It has a similar flavor profile to duchess de bourgogne. I highly recommend this method.

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