My Pinot Noir Ale outside yesterday smoking ribs in the background.
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awesome colour, did you mix pinot noir must or wine with it? or use wood soaked in wine?
It’s stupid simple. The fermentables are 2:1 Pinot juice to malt. Recipe being 1.5 gallons Pinot Noir juice, 3 lbs Pilsen dme boiled with hops for 10 ibus, fermented with wlp400. Took me a while to warm up to but I’ve really enjoyed it!
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that sounds really good.
It’s an adult wine cooler, I’ll be brewing it again.
I should be clear I add the cooled wort to the juice in the fermenter. The 2:1 ratio is fermentable sugars.
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