I wanted to share my experience and want to know your comments.
Last May 2017 I brewed a Dark Belgian Strong let it ferment for around 4 weeks, after kegging 2 kegs I had around 1 gallon still on my fermenter so I decided why not make an experiment.
I put on a ~gallon jug on secondary the beer with Brett, half pound of blackberries, half pound of cherries and why not a couple table spoons of kefir to be infected with lactobacilus and who knows what else.
Then a couple months later around Aug 2017 I found some organic cranberry and grape juice and bought a couple quarts added some (boiled) honey, dry wine yeast and let it ferment and forget about it. Made around 1 gallon.
Fast forward almost 20 months later I tasted both, the sour experiment tastes good. It has some twang, some farm (brett) taste and some fruitiness coming from the cherries and blackberries. Then tasted the cranberry/grape wine, and it tasted like very cheap wine so I decided to combine both last weekend. I transferred both jugs to a brewbucket and I'm planning to let it settle down for a couple weeks to let the sediment settle and then force carb and maybe bottle or fill a couple of half gallon growlers.
It tastes good but not amazing, I'm hoping with some CO2 to improve the flavor, I believe the base beer was not good to make this kind of experiment should've tried with something less extravagant like a cream ale or a pale ale.
Have you done something similar? Does it sounds like something crazy?
Last May 2017 I brewed a Dark Belgian Strong let it ferment for around 4 weeks, after kegging 2 kegs I had around 1 gallon still on my fermenter so I decided why not make an experiment.
I put on a ~gallon jug on secondary the beer with Brett, half pound of blackberries, half pound of cherries and why not a couple table spoons of kefir to be infected with lactobacilus and who knows what else.
Then a couple months later around Aug 2017 I found some organic cranberry and grape juice and bought a couple quarts added some (boiled) honey, dry wine yeast and let it ferment and forget about it. Made around 1 gallon.
Fast forward almost 20 months later I tasted both, the sour experiment tastes good. It has some twang, some farm (brett) taste and some fruitiness coming from the cherries and blackberries. Then tasted the cranberry/grape wine, and it tasted like very cheap wine so I decided to combine both last weekend. I transferred both jugs to a brewbucket and I'm planning to let it settle down for a couple weeks to let the sediment settle and then force carb and maybe bottle or fill a couple of half gallon growlers.
It tastes good but not amazing, I'm hoping with some CO2 to improve the flavor, I believe the base beer was not good to make this kind of experiment should've tried with something less extravagant like a cream ale or a pale ale.
Have you done something similar? Does it sounds like something crazy?
