I’ve become really interested in beer/wine hybrids recently (love DFH’s Noble Rot & Red and White) and have been eagerly waiting to try my hand at brewing the Saison Du Vin kit. I’m normally a stovetop extract brewer, but I will once again have access to my 10 gallon Megapot/outdoor burner combo pretty soon. I only had the chance to do 1 brew on this setup before I moved into an apartment, and that brew was a very unsuccessful 3 gallon BIAB attempt (thermometer wasn’t calibrated and ended up accidentally heating the mash to ~190 F 20 minutes in). I know 5 gallon BIAB batches are common, but most people I’ve seen have a hoist/pulley system or something similar. Also, I know the grain bill of a 5 gallon batch can push some BIAB setups to the limit.
I initially was looking at just doing a Saison Du Vin extract batch for simplicity and doing a separate 3 gallon BIAB batch of something else soon after, but I looked at the grain bill for the all grain Saison Du Vin kit. The total bill is ~9# since so much of the fermentables come from the grape must, which I think shouldn’t be a problem. Is it feasible to do this in a 10 gallon kettle? Will I get decent efficiency? I know a lot of people are getting ~8% abv with this kit, so losing a little bit of efficiency isn’t a huge issue for me. Are there any extra steps/tips you guys could give for BIAB? Should I mash at a higher/lower temperature or mash for a longer time to compensate for BIAB? I have a solid understanding of the general process, but I’m not entirely sure on sparging methods. Any input on methodology or just on the quality of the recipe would be greatly appreciated.