Lambic Digest #0385

eZine lover (@eZine)

Published in 

Lambic Digest

 · 8 months ago

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Subject: Lambic Digest #385 (July 03, 1994) 
Date: Sun, 3 Jul 1994 00:30:06 -0600 

 

 

 
Lambic Digest #385                             Sun 03 July 1994 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  fruit and bottling materials (Todd Gierman) 

 

 
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Date: Sat, 2 Jul 1994 09:54:26 -0500 
From: tmgierma at acpub.duke.edu (Todd Gierman) 
Subject: fruit and bottling materials 

 
Well, the blackberries are in season here.  I have collected roughly 3 
pounds of wild blackberries and expect to get at least another 5.  I am now 
thinking in terms of a Framboise Noir.  Does anybody have experience with 
using blackberries?  Because the drupe contains a fibrous center and large 
seeds, I am wondering whether it wouldn't be better to mash and strain 
them, rather than using the whole fruit.  What are people finding for an 
acceptable fruit/p-lambic ratio? 

 
I am also thinking of my next batch and blending.  I plan to do a ten 
gallon split batch.  Five gallons will become my "young" lambic and will be 
used to blend with the one that is currently going.  I will divide this 10 
gallons to make the Framoise Noir.  The other half will become a gueuze or 
maybe a peche, if I can get free peaches from a friend.  The remaining 5 
gallons will go on to become an "old" p-lambic for future blending.  For 
fruit addition - should I add fruit in two months to the one that I have 
going (nearly 7 months old now), or should I add it to the younger batch 
after it has entered the secondary, or should I blend and then add fruit 
after a couple of months?  Jim, neither Guinard nor Jackson give the 
impression that one year is required before the addition of fruit. 

 
One option that I am considering is blending close enough to bottling and 
letting some "refermentation" in the bottle be the source of carbonation.  
In order to better pull this off, I am considering using champaigne bottles 
and/or splits.  Can somebody steer me to a source for champaigne corks 
(plastic is fine) and wire cages?  Also, do the cork sizes tend to fit the 
American or European champainge bottles?  This information will be useful 
as I spend the next 6 months scrounging for punted bottles. 

 
TIA, 

 
Todd  

 

 
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