Wine
Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.
Contents
Wine Making Processes
Carbonic Maceration
- "Carbonic Maceration: Art of Nouveau" by Erika Szymanski, November 18, 2010. See also related MTF thread.
- "Whole bunches and stems in red winemaking" by Jamie Goode.
Hyperoxidation
Malolactic Fermentation
See the Cider page.
Beer and Wine Hybrids
Legal limits of Must in Beer
Advice from James Howat of Black Project Spontaneous Ales on how much must can be added to beer legally for commercial brewers: contact the TTB and your local state government to present your formula and find out how much must is allowed. The state law may not match with the TTB law. Once they answer, ask for the code for the law for your records [1].
MTF Threads
- Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF. More tips on using Brettanomyces in wine from Dara Rae here and 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes.
- Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.
Threads on using wine pomace:
Threads on harvesting yeast from wine grapes: