Grod1
Well-Known Member
- Joined
- Feb 3, 2015
- Messages
- 499
- Reaction score
- 154
Sours are so simple to brew its ridiculous. It turns out that people just think something that takes a long time is hard to do.
time does not = difficult
I have done a lot of experimenting over the last year and have come across a great way to make make sours/ partial sour blends.
its so simple i cant stop making them.
Ready for this,
1 pound wheat dme + 1 quart fruit juice for every 1 gallon of liquid.(1 gallon juice/4 gallons water)
Knock up with any sour blend from any company let sit for a minimum of 3 months. add dregs along the way for more complex flavors.Taste and bottle/age or save for blending.
my gravity always falls between 1.040-1.058. Sometimes i will add dextrose to bring it above 1.060 and add dry wine yeast.This makes a more abusive sour that is better suited to be blended with a light beer.
its fun to go food shopping and buy random juices that look good and making a quick sour with them.
This method works best with partigyle brews. just choose a juice you think will compliment your next beer and follow the above ratio with your 2nd runnings beer. so simple an time efficient its wrth doing a 2nd run every beer.I just bought a 50# sack of bavarian wheat dme and i will be making many many more experiments.
i have tried adding the juice at different times in the boil but now just add the juice directly to my freshly sanitized carboys and rack the wort on top of the juice.
the one thing i will not is this is cheap your looking at about 6$ for a quart if good quality juice that is not loaded with persevatives, + 2-3$ a pound for the dme so you can expect to spend about 10$ a gallon on with this method.
so far i have done
mango from 3 different companies all with other mixed fruit juices added
black currant/blueberry blend from concentrate
(sweet cherry juice
tart cherry juice
50/50 tart/sweet cherry juice
pear halves in white grape juice)- all bought from trader joes
time does not = difficult
I have done a lot of experimenting over the last year and have come across a great way to make make sours/ partial sour blends.
its so simple i cant stop making them.
Ready for this,
1 pound wheat dme + 1 quart fruit juice for every 1 gallon of liquid.(1 gallon juice/4 gallons water)
Knock up with any sour blend from any company let sit for a minimum of 3 months. add dregs along the way for more complex flavors.Taste and bottle/age or save for blending.
my gravity always falls between 1.040-1.058. Sometimes i will add dextrose to bring it above 1.060 and add dry wine yeast.This makes a more abusive sour that is better suited to be blended with a light beer.
its fun to go food shopping and buy random juices that look good and making a quick sour with them.
This method works best with partigyle brews. just choose a juice you think will compliment your next beer and follow the above ratio with your 2nd runnings beer. so simple an time efficient its wrth doing a 2nd run every beer.I just bought a 50# sack of bavarian wheat dme and i will be making many many more experiments.
i have tried adding the juice at different times in the boil but now just add the juice directly to my freshly sanitized carboys and rack the wort on top of the juice.
the one thing i will not is this is cheap your looking at about 6$ for a quart if good quality juice that is not loaded with persevatives, + 2-3$ a pound for the dme so you can expect to spend about 10$ a gallon on with this method.
so far i have done
mango from 3 different companies all with other mixed fruit juices added
black currant/blueberry blend from concentrate
(sweet cherry juice
tart cherry juice
50/50 tart/sweet cherry juice
pear halves in white grape juice)- all bought from trader joes
