Does adding wine compromise your equipment?

Discussion in 'Homebrewing' started by ColForbinBC, Sep 10, 2012.

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  1. ColForbinBC

    ColForbinBC Pooh-Bah (2,495) Sep 9, 2005 New Jersey
    Pooh-Bah

    I am aware of having separate equipment (siphon, fermenter, etc) for sours and non-sours. But if you added wine (and oak spirals) to a fermenter, then racked onto the wine (and oak), would your siphon tubing and fermenter then be compromised from brewing non-sours?

    I am fermenting in a better bottle, the beer is a french saison with chardonnay soaked oak spirals
     
    #1 ColForbinBC, Sep 10, 2012
  2. MaxSpang

    MaxSpang Initiate (0) Jan 28, 2011 Ohio
    Trader

    Plastic or glass fermenter? Either way, I think you'd be fine. Just make sure your stuff is sanitized like you normally would. I made some Apfelwein, which is kinda like wine, and had 0 issues.

    I may be wrong, though.
     
    #2 MaxSpang, Sep 10, 2012
  3. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Why would a non-sour wine compromise your equipment for brewing non-sour beers?
     
    #3 Homebrew42, Sep 10, 2012
  4. ColForbinBC

    ColForbinBC Pooh-Bah (2,495) Sep 9, 2005 New Jersey
    Pooh-Bah

    I was being overly categorical, but your simplistic response is probably right on the money.

    The basic question I was trying to answer is, would wine introduce compromising flavors into future batches? Is the yeast in wine to be treated like sour strains?
     
    #4 ColForbinBC, Sep 10, 2012
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