Adding hops or malts to must??

[yetijunk]

I was curious about making a small amount of wort from a selection of malt and hops and adding it to several gallons of juice..... Curious if anyone's tried it? I don't doubt it would work but curious how it might turn out

 

[pumpkinman2012]

Very interesting topic, I was at a beer club meeting recently and the farm director of a local Hops farm approached me to see if I would be interested in running a few small test batches of white wine with hops added as an aromatic. I was tossing around the idea of a white wine such as Pinot Grigio and Moscato and Cascade, I am cautiously optimistic about the potential results.
As of right now I haven't decided when I will start testing, my Pinot Grigio and Moscato won't be ready until October or November. I'll try to keep you posted when I conduct the tests.

 

[Rivenin]

i don't see why it wouldn't.
I always did wonder what it would be like to make a barleywine, but still and no hops.

 

[yetijunk]

Im definitely gonna try it in my next batch..... any specific malts or hops you think might work to give it a crisp and smooth flavor? Something that would complement a grape wine with an already abundant flavor?

 

[pumpkinman2012]

I think that a red wine wouldn't be a good choice, I'm going to try Cascade or Hallertau in a white wine.

 

[yetijunk]

Explain..... Why whites?

 

[pumpkinman2012]

This is just an idea that we had after discussing it with the hop farmer:
With a white, you can add the hop as an aromatic and a little bit should shine through, gently, a nice mellow hop addition, with reds you would have to add much more for it to really shine through (assuming that it is added as an aromatic after fermentation) this could result in the hops over powering the wine, I'd really like to avoid having a wine that resembles a spicy wine.
Since we really can't add the hops during fermentation, it tends to ferment the flavors out, I suppose that we could boil hops in a small amount of water for 10 mins and add it to the wine, but this can release oils that don't belong in wine, and I would like to avoid any bitterness from the hops added to the wine.
Again, this is just my opinion, nothing but an educated guess at this point.
Overall, with a white wine, you would have better overall control as you would taste the hops faster than with a red, allowing you to remove the hops before they became overpowering.
What were you thinking? I'm open to all ideas.

 

[Fordzilla]

I'm not sure how exactly Dogfish Head made it, but their Sixty-One was made with grape must. I didn't like it much at all.

http://www.beeradvocate.com/beer/profile/64/91677/

 

[cernst151]

I don't know about wine must but there's another chain on HBT about doing a graff where you add grains and hops to cider. That might be a good place to start.

https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

 

[yetijunk]

Very cool.... Thanks guys