Grapes in beer?

Discussion in 'General Brewing Discussions' started by jmcnamara, Aug 19, 2019.

  1. jmcnamara

    jmcnamara Well-Known Member

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    Apparently, my uncle-in-law has a ton of concord grapes and said i could have them (not sure what he meant by that, probably just a sh!t ton).

    anyway, i'll do some searching, but any ideas on a beer for this? I believe dogfish head did something using wine must, but i think that might be a little out of my league.

    I do have ingredients for a wit on hand i've been meaning to brew, so that's an easy quick option. I'd imagine i have to be careful with tannin extraction however i handle the grapes
     
  2. Trialben

    Trialben Well-Known Member

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    I'd try wine.
     
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  3. jmcnamara

    jmcnamara Well-Known Member

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    haha, i don't think i have the patience for wine

    just read a few articles that suggested just putting a blonde on top of the grapes directly. then let it ferment. i have been meaning to do another sour, i think this might be the time
     
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  4. Trialben

    Trialben Well-Known Member

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    So therefore taking on the wild yeast on the skins of the grapes? Sounds interesting
     
  5. jmcnamara

    jmcnamara Well-Known Member

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    exactly. i wouldn't add any yeast. of course, i wouldn't be able to reproduce the beer at all, and i'd probably lose a fermentor to the wild bugs, but it could be good.

    i do have a 5 gallon glass fermentor around...wild bugs can't get into that right?
     
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  6. Nosybear

    Nosybear Well-Known Member

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    Dogfish Head's was an ancient beer recreation but why not? Wine must is nothing other than crushed grapes. Macerate your grapes and chuck them in! Don't let them sit on the skins and you shouldn't have to worry about tannins.
     
  7. Mase

    Mase Well-Known Member

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    This might end up in the “20 most hated trends...” thread. But then again, it might be the new rave.

    My motto” Can vs. Should
     
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  8. Mark Farrall

    Mark Farrall Well-Known Member

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    I've been trying a few wort/grape must beers recently. All interesting, a few awful but most really good. They're nearly all blond mixed ferment beers. A fair few use the grapes/juice as a secondary ferment.

    If you're going to use the natural grape yeasts/microbes i'd be tempted to put in some neutral beer yeast as well. The natural wines I've had run the gamut from lovely acidic fruit to undrinkable vinegar. Sadly more of the latter.
     
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  9. BOB357

    BOB357 Well-Known Member

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    Forget the name but Dogfish Head did, either a 60 minute or 90 minute with dark grapes and it sucked IMO. I have had a couple of nice beers done with light colored grapes. One in particular at Cascade Brewing's Racoon Lodge in Beaverton, OR. The nose was pure Champagne and the beer had a delicateness that I've never experienced in any other beer. IIRC it was barrel aged with some kind of bugs and then racked onto the grapes in another barrel, or visa versa.
     
  10. jmcnamara

    jmcnamara Well-Known Member

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    True. But the grapes are free and I've been sitting on these ingredients for about 2 months. Not like I'm wasting much
     
  11. BOB357

    BOB357 Well-Known Member

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    Make some wine Joe.
     
  12. Head First

    Head First Well-Known Member

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    I like the idea of some quality yeast for the malt portion then let nature take its course with the grape sugars. Maybe even rack it off original yeast cake after mostly fermented, onto grapes? I think you were thinking of that.
    Absolutely do it, however you do it!
     
  13. BOB357

    BOB357 Well-Known Member

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    Sixty-one was Dogfish Head's 60 minute ale with Syrah must. It sucked.
     
  14. thunderwagn

    thunderwagn Well-Known Member

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    Interestingly enough. Just got my latest issue of BYO (September) and there is an article and recipes for beer/grapes.
    20190820_202623.jpg
     
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  15. jmcnamara

    jmcnamara Well-Known Member

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    Finally went to pick up the grapes. Got about 2 lbs before the mosquitos made us leave. Kinda neat to prune the grape clusters off
    Hoping to brew sometime this week. Just gonna wing it, I still dont fully trust the recipe builder and dont feel like tinkering with it
     
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  16. Trialben

    Trialben Well-Known Member

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  17. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Go for it! After all this beer making thing is not always perfect. If it doesn't come out good, you will just have wasted the same amount for a bad dinner and possibly a crappy movie.:D
     
  18. Starter Hops

    Starter Hops Member

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    Concord aren't wine grapes. Careful blending too much into a beer, remember concord grape juice is sweet from the sugar. The longer you let the must sit on the skins the redder and deeper the color will impart.
     
  19. jmcnamara

    jmcnamara Well-Known Member

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    Yeah, my wife has had a few and can attest that they taste like grape jam. Hoping to brew tomorrow
     
  20. Nosybear

    Nosybear Well-Known Member

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    And it makes a really nasty wine - think Mogen David (if you're that old). Use real wine grapes if you can get them, or frozen grape concentrate.
     
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