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Post by gusso on Oct 6, 2021 17:47:32 GMT -6
Ok, doing that Concord Grape Sour for my wife. I added a can of concentrate at FO. Added one more at 1.015 (raised gravity to 1.020). It eventually got to 1.005. Should I I one or two to keg? I'm thinking1.010 with one can would be right but my wife might like it a bit sweeter at 1.015. She does typically add syrup to sours so, maybe add the second can?
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Post by drez on Oct 6, 2021 20:51:32 GMT -6
What was the og? I am guessing that 1.015 will be fine if the OG was over 1.060. No reason why that number, just my gut. Can you use the residual fermentation in the keg from the juice to spund?
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Post by gusso on Oct 7, 2021 8:51:17 GMT -6
The OG was 1.060. Good guess! I'm not spunding this since it would probably eat up the grape flavor, my wife wants it on the sweet side.
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Post by Ken on Oct 7, 2021 9:42:00 GMT -6
Is this stuff super sweet or super tart? If the beer itself is a "sour" and this concentrate is very tart, that might be too much pointing in the same direction and sweet might be necessary. If you taste a strawberry or raspberry or blackberry, often it's more tart than sweet. In the case of grapes, there is less tart but then I imagine how this concentrate is made and I have no idea how it tastes. Did you stick a finger in there and taste it before you added it? I'm in deep water here but I would base the sweetness level on how the concentrate tastes.
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Post by gusso on Oct 7, 2021 11:06:57 GMT -6
It's Wal-Mart brand grape juice concentrate, exactly like Welch's. So, I'd say it's more sweet than tart. I'll add one can at kegging, if I feel it needs more, I'll do so later.
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Post by Ken on Oct 7, 2021 11:37:22 GMT -6
It's Wal-Mart brand grape juice concentrate, exactly like Welch's. So, I'd say it's more sweet than tart. I'll add one can at kegging, if I feel it needs more, I'll do so later. That's a good approach... you can add more but you can't take it out. Keep us posted. Future Grape Juice Sour Ales might depend on your input!!  |
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Post by gusso on Oct 9, 2021 13:35:11 GMT -6
I decided to add both cans. The previously added cans added very little flavor - I guess it all fermented out. I'll give it a taste in a few days after carbonation. Knowing my wife, I may need to add more. We'll see.
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Post by gusso on Oct 12, 2021 16:21:42 GMT -6
Tasted it today. I thought it was pretty good for a sour. My wife, who likes sours, thinks it's great! She's on her second pint as I type.
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Post by Ken on Oct 12, 2021 18:12:47 GMT -6
Tasted it today. I thought it was pretty good for a sour. My wife, who likes sours, thinks it's great! She's on her second pint as I type. So is it PURPLE AF? You need to snap a pic. |
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Post by gusso on Oct 12, 2021 18:18:04 GMT -6
I'll take a pic tomorrow. It's not as purple as I thought it would be.
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Post by Seven on Oct 13, 2021 6:40:12 GMT -6
Did you halt fermentation with sulfite and potassium sorbate? Probably won't matter if your wife drinks the keg quick enough I guess.
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Post by gusso on Oct 13, 2021 10:18:16 GMT -6
Did you halt fermentation with sulfite and potassium sorbate? Probably won't matter if your wife drinks the keg quick enough I guess. No, I didn't think I would need to if the keg is kept cold. |
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Post by Seven on Oct 13, 2021 14:05:32 GMT -6
The cold will slow down fermentation but probably won't completely stop it. A lot of breweries found this out recently with exploding cans. Your keg won't explode but you may find the beer getting less sweet and more carbonated as time goes by.
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Post by gusso on Oct 13, 2021 15:00:45 GMT -6
Anyway, here's a pic. It's actually a bit more purplish than the photo.  |
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Post by gusso on Oct 13, 2021 15:04:14 GMT -6
Also, as I've mentioned before, I'm not really into sours but this came out rather good. My wife said my beers are noticeably better since my restart about 1.5 years ago.
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