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Wine
,added section "Legal limits of Must in Beer"
==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 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 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1823187114376161/?comment_id=1823198071041732&comment_tracking=%7B%22tn%22%3A%22R%22%7D James Howat. Milk The Funk Facebook group on how much wine must can legally be added to beer. 09/16/2017.]</ref>.
===MTF Threads===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ 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 [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes].