WFox93
Well-Known Member
I'm in the very early stages of planning a couple wine infused beers for the summer. For both I'm thinking about pretty basic pale ales with wine added. One will be red wine infused and I'm definitely "oaking" that one. I'll soak medium toasted chips in the wine for a week or so then add them in the "secondary" (I'm running a FastFerment) and I plan that one for late summer.
The one I'm looking for a bit of advice on is my next brew here in a bout 3 weeks or so. I picked up an Eldeberry wine from a local winery that only does 100% fruit wines. It's delicious, it has a sweet spiciness about it and a lovely dark purple color if memory serves me. I'd really like to get the pure flavor and hopefully color into the beer but I'm at a loss of ow to do that exactly. I'm tempted to just add it after the boil, during the boil, during secondary, at bottling, oak with it or my wildest idea... mash with it. I only bought one bottle and I'm making a two gallon batch so I'm probably not adding the whole bottle.
Any of you fine folks use wine to make beer or am I absolutely insane? How would you or have you gone about it?
The one I'm looking for a bit of advice on is my next brew here in a bout 3 weeks or so. I picked up an Eldeberry wine from a local winery that only does 100% fruit wines. It's delicious, it has a sweet spiciness about it and a lovely dark purple color if memory serves me. I'd really like to get the pure flavor and hopefully color into the beer but I'm at a loss of ow to do that exactly. I'm tempted to just add it after the boil, during the boil, during secondary, at bottling, oak with it or my wildest idea... mash with it. I only bought one bottle and I'm making a two gallon batch so I'm probably not adding the whole bottle.
Any of you fine folks use wine to make beer or am I absolutely insane? How would you or have you gone about it?