Difference between revisions of "Wine"
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==Beer and Wine Hybrids== | ==Beer and Wine Hybrids== | ||
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF.] More tips on using ''Brettanomyces'' in wine from Dara Rae [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes]. | * [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF.] More tips on using ''Brettanomyces'' in wine from Dara Rae [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes]. | ||
| + | * [https://www.facebook.com/groups/MilkTheFunk/permalink/1819173978110808/ Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.] | ||
| + | Threads on using wine pumace: | ||
| + | * [https://www.facebook.com/groups/MilkTheFunk/permalink/1819582744736598/ Advice on adding pomage to a beer, as well as must.] | ||
==Comparisons to Mixed Fermentation Beer== | ==Comparisons to Mixed Fermentation Beer== | ||
Revision as of 13:54, 13 September 2017
Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.
Contents
Wine Making Processes
Carbonic Maceration
- "Carbonic Maceration: Art of Nouveau" by Erika Szymanski, November 18, 2010. See also related MTF thread.
- "Whole bunches and stems in red winemaking" by Jamie Goode.
Hyperoxidation
Malolactic Fermentation
See the Cider page.
Beer and Wine Hybrids
- Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF. More tips on using Brettanomyces in wine from Dara Rae here and 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes.
- Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.
Threads on using wine pumace: