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→When and how to add
'''
Barley wine or wine extraction''' – . Wine can also be used as a extraction tool using as a method of preserving herbs. White wines are more often used traditionally due to the high tannin content of red wine, which may interfere with alkaloid rich herbs. this also applies to adapting wine extraction to imperial or high gravity beer samples , such as using a barleywine to steep high volumes of herbs and then adding this back to larger batches weeks later . the blending of a small amount of white wine to wheat beers is also a great way to impart flavors in a traditional method*** again not recommended if you are needing to maintain a strict ABV
'''Cold pressing'''- similar to a French press in mechanics, but using gentle colder water for extraction can take 2-24 hours maceration of solids is often needed. Allows for heat volatiles to stay intact used as a dry hopping procedure to add aromatics to a finished beer
* make sure to use sterile h2o