SailorJerry
Well-Known Member
Ok, we have crates of peaches in at our local store, and we are having a crazy idea of trying to make our first kettle sour, and then use the peaches in infuse some more flavor. However, I have no idea how to make a sour, never tried making one, but I love drinking them.
Can someone, anyone, give me some input?
I'm assuming we have to skin, quarter (to get the pit out), and sweat the peaches down, maybe adding sugar, to make our own purree? Is it added after fermentation or at the same time we move the wort to ferment?
For a kettle sour, I'm assuming we need a PH reader to determine how sour the beer will be, or at least to gauge where we want to be, ph wise, vs how sour the beer is?
Thoughts?
@TwistedGray @PianoMan
Someone, anyone, chime in
Can someone, anyone, give me some input?
I'm assuming we have to skin, quarter (to get the pit out), and sweat the peaches down, maybe adding sugar, to make our own purree? Is it added after fermentation or at the same time we move the wort to ferment?
For a kettle sour, I'm assuming we need a PH reader to determine how sour the beer will be, or at least to gauge where we want to be, ph wise, vs how sour the beer is?
Thoughts?
@TwistedGray @PianoMan
Someone, anyone, chime in