Metalhead_brewer
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- Joined
- Jun 4, 2017
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hi guys i'm planning on brew my first sour beer, and as i live in a town with a lot of vineyards around is easy for me to get my hands on some varieties of wine grapes so i decided to try some in my recipe, but some questions come to my mind as they are not tipical freezed pasteurized fruits from the groceries store, and they have a lot of brett, lacto, and pedio, as well as a ton of other wild yeast and bugs on top(for what i read), my plan is to ferment first with regular yeast and then pour the beer in secondary on top of some pounds of fresh grapes with the wyeast 3278 yeast and let them be for 6-8 months, my questions are:
-should i just throw the grapes in without lambic yeast and let the natural yeast in the peel of the grapes do their job.
-or just throw the grapes with a simple rinse in water to remove dust and dirt and go with it.
-i thought to soak the grapes in some campden solution before adding it to the beer but, the residual solution in the grapes won't kill the lambic yeast blend in the pouch? as they are bugs too.
Any of you has worked with grapes in lambics?
i would like to see your thoughts or experiences in working with grapes
Thank you all
-should i just throw the grapes in without lambic yeast and let the natural yeast in the peel of the grapes do their job.
-or just throw the grapes with a simple rinse in water to remove dust and dirt and go with it.
-i thought to soak the grapes in some campden solution before adding it to the beer but, the residual solution in the grapes won't kill the lambic yeast blend in the pouch? as they are bugs too.
Any of you has worked with grapes in lambics?
i would like to see your thoughts or experiences in working with grapes
Thank you all