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Thread: Grape must additions

  1. #1
    Join Date
    Jan 2013
    Location
    Exeter, RI USA
    Posts
    20

    Grape must additions

    Looking to condition a wild ale on some grape must. This will be the first time using must. Any guidelines/recommendations on how much per barrel? Working on an 8 bbl batch. Thanks.

  2. #2
    Join Date
    Aug 2017
    Location
    Calmar Iowa U.S.A.
    Posts
    20
    I've used grape must in a barrel aged brett saison before. I added 40lbs to each 60ish gallon oak chardonnay barrel after primary on stainless. we aged it on oak for around 9 months after the end of the secondary fermentation of the grape sugars (about 2 weeks). it turned out really nice imho. if I do it again I would up to around 60lbs/ oak barrel. (if you are going to do it, do it with balls.)

  3. #3
    Join Date
    Jan 2013
    Location
    Exeter, RI USA
    Posts
    20
    I was thinking 0.5-1#/gallon so that makes sense. Thanks!

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