Beer wine colaboration

[NevermoreBrew]

So I make beer and my dad makes wine and I want to try and make a colaboration brew with some grapes/grape juice in it. My dad just ordered some old vine Zinfandel grapes and I was thinking I'd make a big ish Belgian beer. I want to ferment the grape with a Belgian yeast and then use an oak spiral in the secondary. My questions is how much grapes or grape juice should I use? I have no idea. I don't want the grapes to over power the beer but I want it to be noticeable. Does anybody have any experience with this or any suggestions?

 

[NevermoreBrew]

No thoughts from anybody??

 

[phished880]

I made a quad/dark strong and dosed some bottles with a Chilean carmenere. About 1 -2 oz per bottle. When tasting I found there was a nice marriage of berry and tannin and beer. I did have some friends that did not quite agree.

Please note, the base beer was fermented on the cool side to keep esters and phenols down. I have a few bottles in the cellar that I can do another tasting tonight and post thoughts if interested.

Cheers

 

[NevermoreBrew]

Did you use just the grape juice? Any thoughts about fermenting with the whole grapes? That's good advice to ferment cooler. How cool are we talking? I have a fridge with a temp control so I can do just about any temperature.