tizoc
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- May 19, 2020
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Now that winter is about to end here, I plan to get back into brewing fast sours soon. Something I want to try, is blending of sour beer with wine (mainly because I find it much easier to get good wine than to get good grapes), starting with a ~4-5% abv post/co-soured saison blended with white wine.
Has anyone tried something like this? what did you do? what where the results?
I'm a bit worried about sulfites, but maybe, for the amount of wine I plan to use in a first test-batch (one or maybe two 750ml white wine bottles in a 20L batch) it is not going to be an issue.
Has anyone tried something like this? what did you do? what where the results?
I'm a bit worried about sulfites, but maybe, for the amount of wine I plan to use in a first test-batch (one or maybe two 750ml white wine bottles in a 20L batch) it is not going to be an issue.
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