I want to attempt to make a tripel with fresh figs and champagne grapes. Anyone have any luck with these ingredients?
figs and grape juice have been used succesfully in all sorts of beers. "champagne grapes" are not used to make champagne, or any wine for that matter. no big deal as the grapes will only provide a source of sugar and the variety is not critical. just know that you are not making a champagne beer. that and the ratio of grape/malt will determine your final beer. what is your initial recipe? Cheers.
Sounds like it could be promising. Bill is right though. Chardonnay grapes are used in real Champagne.
I'm looking to use the champagne grapes for their light sweetness, will I be able to achieve that flavor at all or do you think all the sugars will just be fermented out? I've never tried chardonnay grapes, not a fan of chardonnays in general and not really looking for that champagne dryness/flavor. Whats the best way to go about adding figs? I'm assuming peel, cube and freeze/thaw and rack into secondary? Also, anyone ever use walnuts? I thought a very minor addition might go with the other flavors but might not be a flavor desirable in a tripel. Any help is much appreciated.
The sugars will all ferment away no matter how you look at it, unless you sulfite or pastuerize. I see no reason to peel a fig. Champagne can be made from chardonnay, pinot noir, or pinot blanc grapes. Maybe use the grapes instead of the sugar addition in a tripel? I tend to associate figs with darker beers, though, so maybe save them for your quad.
