[pete b]

Ferment seems like the way to go.  You could ferment the concentrate or dilute and then ferment.  I would tend to ferment the concentrate or partially dilute the concentrate so that there is a lot of sugar left to be fermented by the saison yeast.

Edit:  I would use a non-killer wine yeast for the fermentation so there is no chance of the wine yeast taking over the saison.  There are some possibilities of getting interesting other flavors by selecting a wine yeast.

Another option might be to ferment the must with 3711 to keep a similar flavor profile.


I'm starting to lean towards using it up right away the more I think of it. I'm thinking to start a lacto fermentation first on some pale wort, then pitch Sacch and some Orval dregs with the must.

This seems like the best and most fun option I've heard.