I brewed a lambic that will be ready for summer. I was wondering if anyone has tried adding grapes to their lambics like St. Lamvinus. If so what was your process for adding the grapes, what type of grapes did you use and where did you get them.
Are you doing an otherwise straight lambic (not blending)? It takes long enough for me to decide a sour is done, I can't imagine planning to put it on fruit, blend it, or bottle as-is without knowing what it tastes like at that time. You asked for process and once you are past the interminable waiting, for me, I sample. Decisions on what to do, including investing in expensive fresh fruit, really can't come before you are sure you are at terminal gravity, and you know what it tastes like at the end.
I've had the best luck with frozen wine grapes, and commercial wine. Grapes seem harder to get these days, I bought a frozen 5 gallon bucket for ~$80 a few years ago. Hassel to deal with, but delicious results. Wine is easier, and really allows you to know what you are getting.
I'd add it very close to bottling. "To taste" is the best suggestion I can give you. Pick a wine that has the flavors you want to impart to the beer. My range has been between 1 cup and 1 bottle, but I could see going considerably higher if you wanted a potent wine/grape flavor. Pull a sample and blend, see what works for your beer/wine/palate.
Ok thanks. Off topic but in similar capacity. When I rack off the trub, can I add a fresh wort right away without pitching more yeast and just keep that carboy going.
If the original batch is relatively fresh, sure. Although I'd rather take out a measured amount of the yeast cake and pitch it into a clean fermentor. For consistency. If you're talking about yeast from a sour that is months or years old, better to pitch some fresh brewer's yeast along with the slurry.
