Belgian Dark with wine

[MachineShopBrewing]

I am starting to think about building a Belgian Dark Strong recipe using a can of something like Alexanders grape concentrate as some of the fermentables. Any of you wine guys or beer guys have some ideas as to the best grape to use? I was thinking maybe Pinot or something. I'm not really a wine guy so I'm not familiar with most of the grapes.

The recipe would be something along the lines of Jamil's from BCS. Does grape juice fully ferment out?

Any thoughts?

I'm thinking 1.090-1.100 and FG of ~1.014-1.020

 

[Bensiff]

Pinot has a really light flavor profile, maybe too light...as well its an expensive grape if you want good quality. If you want to keep a light neutral grape maybe cab franc. I'm no wine expert, but my understanding is they ferment out to 1.000 or even more; however, that may be due to the yeast type in part. Personally, I hear Belgian and wine and I'm thinking a good year with bugs need be considered.

 

[MachineShopBrewing]

http://www.midwestsupplies.com/cabernet-sauvignon-alexander-s-sun-country-concentrates.html

http://www.midwestsupplies.com/ruby-cabernet-alexander-s-sun-country-concentrates.html

http://www.midwestsupplies.com/merlot-alexander-s-sun-country-concentrates.html

http://www.midwestsupplies.com/zinfandel-alexander-s-sun-country-concentrates.html

These all sound good just reading the flavor description.

Personally, I hear Belgian and wine and I'm thinking a good year with bugs need be considered.

Yeah, except I'm not really into bugs at all.

I'm thinking WLP530 and pitching bigger at a cooler temp to reduce the ester slightly. I don't want the 530 yeast and the grapes making this into a fruit bomb. Or perhaps blending WLP001 and WLP530 to reduce the yeast fruitiness some.

I am guessing that these cans are clean/pasteurized? I am planning on adding it right to the fermentor during fermentation.

 

[Bensiff]

Yeah, they have to be pasteurized by law. Not looking at the links, just what I know of wine, I would go with the merlot as it is the lightest bodied one. You could also go with white wine concentrates like sauvignon blanc that are nice and bright, acidic. I would also go light on the amount used the first time so you don't overdo it.

 

[MachineShopBrewing]

Pinot Noir taste description from website

http://www.frenchscout.com/types-of-red-wines

Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.

I think I am sold on this grape for this attempt. Does anyone have any experience with this sort of thing. I am wondering if I am going to have to worry about acidity at all? What would be a good pH to hit for optimizing the flavor of both the grapes and the beer?