Author Topic: Wild Grape  (Read 546 times)

Offline pete b

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Wild Grape
« on: December 18, 2014, 08:09:05 PM »
I have some wild grapes from this fall I would like to get out of the freezer. Most years we make a wild grape pyment but we still have quite a bit left from the past two years so I think we'll skip this year.
So I'm thinking of trying some in a beer. Wild grape flavor is pretty intense so it won't go with just anything. My first thought is in a saison. Also I'm thinking of squeezing/pressing the juice out of them and adding them in primary after several days.
So a few questions or invitations for comment: Do I need to boil the grapes even though they have been frozen to prevent an infection (in which case I would add pectic enzyme)? Any other ideas for beer styles? Does the method sound OK?
I'm thinking that unlike most fruits in brewing, a little may go a long way.
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Offline brewinhard

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Re: Wild Grape
« Reply #1 on: December 18, 2014, 08:16:55 PM »
I think these would make a perfect addition for a lambic.  If they have been washed and frozen, you do NOT need to boil them.  Brew your beer and let it ferment out properly in primary.  Thaw your grapes, add them to a secondary, and rack your beer on top.  Be sure to give a bit of headspace for the renewed fermentation. 

Your saison idea also sounds wonderful...

Offline pete b

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Re: Wild Grape
« Reply #2 on: December 18, 2014, 08:28:00 PM »
I think these would make a perfect addition for a lambic.  If they have been washed and frozen, you do NOT need to boil them.  Brew your beer and let it ferment out properly in primary.  Thaw your grapes, add them to a secondary, and rack your beer on top.  Be sure to give a bit of headspace for the renewed fermentation. 

Your saison idea also sounds wonderful...
Nice idea
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Offline pete b

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Re: Wild Grape
« Reply #3 on: December 18, 2014, 08:29:06 PM »
I think these would make a perfect addition for a lambic.  If they have been washed and frozen, you do NOT need to boil them.  Brew your beer and let it ferment out properly in primary.  Thaw your grapes, add them to a secondary, and rack your beer on top.  Be sure to give a bit of headspace for the renewed fermentation. 

Your saison idea also sounds wonderful...
Nice idea. I could do a large batch of saison and use that as the base of a lambic I suppose
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Offline Wort-H.O.G.

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Re: Wild Grape
« Reply #4 on: December 18, 2014, 08:30:44 PM »
local fathead makes a blueberry honey ale. i could see a concord or such in the same-sounds tasty.
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Offline Wort-H.O.G.

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Re: Wild Grape
« Reply #5 on: December 18, 2014, 08:33:29 PM »
I think these would make a perfect addition for a lambic.  If they have been washed and frozen, you do NOT need to boil them.  Brew your beer and let it ferment out properly in primary.  Thaw your grapes, add them to a secondary, and rack your beer on top.  Be sure to give a bit of headspace for the renewed fermentation. 

Your saison idea also sounds wonderful...

will wild yeast survive being frozen? not an issue for lambic perhaps but other ales???

just curious.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline pete b

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Re: Wild Grape
« Reply #6 on: December 18, 2014, 09:10:31 PM »
I think these would make a perfect addition for a lambic.  If they have been washed and frozen, you do NOT need to boil them.  Brew your beer and let it ferment out properly in primary.  Thaw your grapes, add them to a secondary, and rack your beer on top.  Be sure to give a bit of headspace for the renewed fermentation. 

Your saison idea also sounds wonderful...
That's what I wonder. OTOH the infection might be a tasty one.
will wild yeast survive being frozen? not an issue for lambic perhaps but other ales???

just curious.
Don't let the bastards cheer you up.

Offline goschman

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Re: Wild Grape
« Reply #7 on: December 18, 2014, 09:26:15 PM »
I think most light colored Belgian style could be really tasty. How about a golden strong?

I did a crabapple blond that turned out really well. I suppose it was more tart than sweet like grapes but if you can get it to finish dry it should complement the fruit more I think.
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Offline pete b

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Re: Wild Grape
« Reply #8 on: December 18, 2014, 09:31:52 PM »
I think most light colored Belgian style could be really tasty. How about a golden strong?

I did a crabapple blond that turned out really well. I suppose it was more tart than sweet like grapes but if you can get it to finish dry it should complement the fruit more I think.
The wild grapes I have a pretty tart.
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Offline goschman

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Re: Wild Grape
« Reply #9 on: December 18, 2014, 09:36:10 PM »
I think most light colored Belgian style could be really tasty. How about a golden strong?

I did a crabapple blond that turned out really well. I suppose it was more tart than sweet like grapes but if you can get it to finish dry it should complement the fruit more I think.
The wild grapes I have a pretty tart.

The crabapples I used were not quite ripe so they were very tart as well. I cleaned, quartered, and froze 3.75# and added to the fermenter after about a week. I only left them in a couple of days because I was worried I was going to overdo it. The beer was pretty tart when young but has mellowed a lot. It's funny because it tastes a lot like my graff which is currently on as well.

Another idea would be to juice the grapes and add straight to the primary.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA