plum wine sake sour ale

[Grod1]

So now i have decided to add another sour on my to do list. Its going to be pretty dam different then anything i have done. i have developed the idea over the course of the day.i am going to make a Sake plum wine hybrid then sour it up with mixed fermentation.
for the plums im not sure if i want to go the campden tablet rout or the pasteurization rout. I would prefer to pasteurize but i dont think wine people ever do this.

7 gallons
ABV 5.61%/IBU 9.51/SRM 6.04
FERMENTABLES:
5 lb - American - Pale 2-Row
5 lb - American - Rye
7 lb - Plum
2 lb - Rice Syrup Solids
8 oz - American - Aromatic Malt
3 oz - German - CaraFoam
3 oz - United Kingdom - Crystal Rye

HOPS:
1 oz - Amarillo 10 min, IBU: 8.84
1 oz - Styrian Goldings, 1 min, IBU: 0.67

YEAST:
Wyeast - Sweet Mead 4184 primary and some bootleg biology yeast potentially with additional plums after a few days.


please anyone feel free to comment tell me what you think it will be like or what you would do different.

 

[Grod1]

so i got some Shanghai Yeast Balls – Chinese Rice Wine Starter it has yeast lacto and other bacteria in them. What do you guys think about these in primary?
I think i might make some traditional rice wine and blend it. Either in primary or at bottling.
I would really love it if anyone had any input. I feel like im about to do something crazy and im in the dark. Even if this is not your cup of tea how do you think you would approach it?

 

[Grod1]

So0o0o i guess i will just continue to talk to myself as i mull the idea over. I have decided to make this a goal. so this is going to require a good deal of time and money.The new plan is to buy a new barrel and secondary plum wine in it.It takes 6 months for the plum wine so that will give me time to make 3 different sake inspired sour recipes. After the 6 months i will re brew the recipe that i like best and primary in the barrel.
i would enjoy talking to anyone about theoretical recipes /techniques/ ingredients

 

[Grod1]

going to brew this Saturday...In a few months i will share some results for the people who helped out.

 

[Grod1]

brewed this yesterday, its fermenting now. the recipe worked better then i imagined.It came out a nice blond and the plum skins turned the whole thing a perfect plum color.But i got no rice flavor, i guess i need to add a large % of minute rice to the mash.
i will do 2 more variations before deciding the one that will get the plum wine barrel.
anyways thanks to all that helped above its great to have people to talk about beer with!