This isn't technically homebrewing per se, but I was drinking an Atrial Rubicite last night and was thinking, "this beer is what I wish New Glarus Raspberry Tart tasted like". It's my least favorite of the 4 as I find it to be quite sweet and syrupy without any tartness or acidity. Has anyone ever tried opening up a bottle of Raspberry Tart, dropping some pediococcus/lactobacillus in it, recapping it and reconditioning in the bottle for some period of time? Is this even close to being a viable idea? I'm not entirely sure that there's enough sugar left in Raspberry Tart for the bugs to eat up, but I would think there would be given that I perceive a lot of sugary sweetness to the beer that would benefit (solely in my opinion, of course) from being cut by some lactate/vinegar sourness.
I think you would get an exploding bottle if you recapped it. Judging by the sweetness of Raspberry Tart, I'd think there was a good deal of gravity left.
I just had the weird image of a bottle of Raspberry Tart with an airlock on top of it. Ha! Yeah this wouldn't work, but that was a thought that I had the other night while drinking.
i remember reading somewhere that the FG on RT is something crazy like 1.040. so if you did drop in bugs, you'd want to put an airlock on that bottle, and then give the bugs plenty of time to do their thing. if you use pedio, don't forget to add brett to clean up pedio's mess (diacetyl). edit: just saw the OP's last response. what weird about sticking an airlock on a bottle?
It's just that the only vessels I've seen an airlock on are carboys and the like. A 750ml glass bottle, not so much, haha. Didn't know the FG on RT was that high but I shouldn't be surprised. I suppose this might be an interesting exercise to do..
Not that I don't like your idea, which I do, but it might be easier just to blend a pre-soured beer with the Raspberry Tart. I've had a lot of success mixing Founder's Rubeaus with other beers, particularly Petrus Aged Pale. Maybe save the bottles and start a simple sour blond ale for blending? If you didn't want to try any of this yourself, I'd be more than happy to experiment for you. You'd just need to send me a few bottles of New Glarus ...
Id slip a 1/2 inch or larger silicone tube over the bottle opening and put it into a cup of star san or water. With such a small amount of head room it would suck to blow it up. More than likely you'll be making a cake on the bottom so you could also just drop a few bottles into a gallon jug and then bottle it after a while.
