I’m planning a brewery day this weekend and thinking a long-aging sour. Looking at using a lambic blend, but thinking of dropping a few wine grapes from my parents’ vines into the starter to add some local bugs. Good idea, or am I just asking for the wrong kind of infection with that?
Give it a try! You’ll never know until you try. It might turn out wonderful… and it might not. You might want to do a smaller batch just in case it doesn’t work out. Then plan a bigger batch later on if it does work.
I just made a starter yesterday from some extra runnings and some grapes from one of my vines. Not highly confident of success, but it’s better than throwing away a little extra wort. I think it’s a great idea - but I’m not sure I’d charge into it with a whole batch. Maybe try a small starter, see what you get, and if it doesn’t completely suck add it in secondary or something.
