[Curtis Tutak]

I want to do a Saison or maybe a Belgium Ale with a white wine. I know nothing about wine but I read that if the wine is preserved with XX?? it will prohibit fermentation and bottle carbonation. Another option would be to put grape concentrate into first or second fermentation, but not sure I can get high quality wine concentrate in smaller quantities. Any thoughts and any of the above?

[denny]

It's usually done with juice, not finished wine.  Alesong is famous for it.  Drew has a saison vin recipe that's quite well received. 

[dbeechum]

I usually use the Alexander' Sun Country concentrate for my Saison Vin (if I don't have access to fresh fruit or spent fruit from a vintner)

https://www.grapeandgranary.com/winemaking/wine-kits-concentrates/alexanders-sun-country.html

[denny]

I usually use the Alexander' Sun Country concentrate for my Saison Vin (if I don't have access to fresh fruit or spent fruit from a vintner)

https://www.grapeandgranary.com/winemaking/wine-kits-concentrates/alexanders-sun-country.html

The recipe for Drew's beer isn't online, but it's in Experimental Homebrewing if you have a copy.

[Pinchart]

I want to do a Saison or maybe a Belgium Ale with a white wine. I know nothing about wine but I read that if the wine is preserved with XX?? it will prohibit fermentation and bottle carbonation. Another option would be to put grape concentrate into first or second fermentation, but not sure I can get high quality wine concentrate in smaller quantities. Any thoughts and any of the above?

Most wines are preserved with sulfite that prevents refermentation in bottle. You may find wine without. Not easy. Maybe in organic shops.

[Curtis Tutak]

Thanks for the good information!

[goose]

I want to do a Saison or maybe a Belgium Ale with a white wine. I know nothing about wine but I read that if the wine is preserved with XX?? it will prohibit fermentation and bottle carbonation. Another option would be to put grape concentrate into first or second fermentation, but not sure I can get high quality wine concentrate in smaller quantities. Any thoughts and any of the above?

Most wines are preserved with sulfite that prevents refermentation in bottle. You may find wine without. Not easy. Maybe in organic shops.

^^^^^   This.

The sulfites will kill your yeast,

[reverseapachemaster]

Whether the sulfite load is enough to kill your yeast depends a lot on how much wine you intend to add. If you are adding a fairly small amount then you should be fine because the beer is diluting the sulfites. I have seen several people add 20-30% wine and be fine. I've done less without problems personally. Of course, if you are kegging the beer it doesn't really matter if the yeast are alive.

There are several home winemaking kits now that make smaller batches and you can buy smaller containers of grape must in one gallon volumes sold to enhance home winemaking kits if you want to ferment out the fruit rather than just blend in wine.

[AzBruin]

Whether the sulfite load is enough to kill your yeast depends a lot on how much wine you intend to add. If you are adding a fairly small amount then you should be fine because the beer is diluting the sulfites. I have seen several people add 20-30% wine and be fine. I've done less without problems personally. Of course, if you are kegging the beer it doesn't really matter if the yeast are alive.

There are several home winemaking kits now that make smaller batches and you can buy smaller containers of grape must in one gallon volumes sold to enhance home winemaking kits if you want to ferment out the fruit rather than just blend in wine.

Check out your LHBS. The one here sells winemaking kits, and also juice concentrates.

[Kevin]

I seem to remember an episode of Basic Brewing Video where they did something like this. It didn't turn out well.

[jeffy]

I made a Belgian Wit once and added pinot noir must to it after fermentation was underway.  It was interesting, but not something I'd like to have every day.
I have to assume that the op meant to add must rather than wine, right?