Indroducing Wine to Mixed Fermentations

[radwizard]

I have a pretty simple Saison with Brett C (possibly other microbes from dregs) in the primary right now. My plan is to rack off into a secondary for aging on oak cubes soaked in wine.

The concern I have is the wine containing some kinda strains that would kill off the Brett or any other microbes that may be adding something to the beer (I'm not sure I'll get anything from the few dregs that did (or may have) some lacto in there as well: the beer is 20 ibus...

My plan is to boil these cubes a bit to reduce the harshness of the wood and then soak in a wine. Then I will add the cubes and the wine it was soaked in to the secondary, and rack the beer in.

Is there any concern with a wine selection for this purpose? Has anyone done something like this before? I have added wine and oak to clean beers, but the concern is the effect on the brett.

 

[Quaker]

I can't imagine the low dosage of wine will cause any issues relative to the total batch size. If you're planning to boil the oak cubes, then I wouldn't bother soaking them in the wine. Add wine directly to taste. Add the oak separately.

 

[radwizard]

Thanks for the feed back. That sounds like tge best route. Perhaps ill split this batch and add wine to half. Im not experienced in blending, maybe this would give me some practice for future batch blending.