BoozeMedic
Well-Known Member
If I wanted to add crushed grapes and juice from my vines to a beer in the fermenter, how do I avoid infection? Sulfite the must 24 hours before mixing with the wort and then pitch?
I was thinking for a barley-wine/wine hybrid I could maybe fermenting the wort to 90% again with ale yeast, cold crash and filter with a 1 micron filter to knock down the ale yeast count, bring up to pitching temp and then add an aggressive, resilient wine yeast like K1-V1116.
But that doesn't help me with wanting to make, say, a grape must IPA or saison. I think potassium metabisulfute might be the only solution?
Thoughts/experiences? Looking for a homebrew option that would also work on the commercial scale
I was thinking for a barley-wine/wine hybrid I could maybe fermenting the wort to 90% again with ale yeast, cold crash and filter with a 1 micron filter to knock down the ale yeast count, bring up to pitching temp and then add an aggressive, resilient wine yeast like K1-V1116.
But that doesn't help me with wanting to make, say, a grape must IPA or saison. I think potassium metabisulfute might be the only solution?
Thoughts/experiences? Looking for a homebrew option that would also work on the commercial scale
