Andrew Hodgson
Well-Known Member
I picked up Bootleg Biology Chardonnay last fall and am finally getting around to using it soon. I am getting some Savignon Blanc wine juice and going to take a stab at a wine/beer hybrid sour. I wanted to see if anyone has used this yeast for beer or wine and get their thoughts. My first thoughts on this beer are:
50/50 wheat and 2-row (my standard sour bill)
Mash at 152 for 60 minutes (want to leave a bit of residual sweetness to account for wine addition)
Cool and pitch Chardonnay yeast.
+3 days pitch L plantarum.
+ 7 days add 1/2 to 1 gallon of Savignon Blanc juice (inoculated with 1/2 tsp yeast nute) and additional Chardonnay yeast.
Allow 2-3 weeks to ferment out.
I am interested in this yeast as the site refers to it fermenting beer and wine. If I am going to explore hybrid beverages I'd prefer the sach I use to be adapt at both mediums. Any insight on this yeast is appreciated.
50/50 wheat and 2-row (my standard sour bill)
Mash at 152 for 60 minutes (want to leave a bit of residual sweetness to account for wine addition)
Cool and pitch Chardonnay yeast.
+3 days pitch L plantarum.
+ 7 days add 1/2 to 1 gallon of Savignon Blanc juice (inoculated with 1/2 tsp yeast nute) and additional Chardonnay yeast.
Allow 2-3 weeks to ferment out.
I am interested in this yeast as the site refers to it fermenting beer and wine. If I am going to explore hybrid beverages I'd prefer the sach I use to be adapt at both mediums. Any insight on this yeast is appreciated.