Refermenting a sweet lambic

Use a strain that eats more complex sugars, not champagne yeast.

Originally posted by Danko
Use a strain that eats more complex sugars, not champagne yeast.

French Saison.

@kraddel-

Interesting. I wonder if using a brett strain would work better since its able to break down complex sugars.

FWIW, a few years ago we tried this with New Glarus’s Belgian Red. We bought a 1/2 barrel and filled up 3 carboys. Then pitched active cultures from 3 different funky beers (Sanctification, El Diable Deluxe, and 3F OG?). There was some activity for the first day, but then fizzled out in all 3 carboys. Pitched another culture and it would ferment for a day and then fizzle out. Our understanding was that there was some sort of preservative added to the beer that was killing the yeast.

Since Lindemans Kriek is basically the same as Belgian Red, I’m wondering if the culprit isn’t complex sugars but a preservative. Did you take any gravity readings? How long did you have active fermentation?

I think those universal bungs you can get from most homebrew supllies will seal reasonably well over a regular bottle if you put it on upside down.

Originally posted by kraddel

Originally posted by Danko
Use a strain that eats more complex sugars, not champagne yeast.

Any ideas for yeasts to use ?

Originally posted by levifunk

I’m wondering if the culprit isn’t complex sugars but a preservative.

Originally posted by kraddel
so , guys !
I made 2 bottles out of it . Fermented with champagneyeast, refermented in bottle . 1 bottle I drank yesterday , 1 is to see what age does to it .

I got it to ferment, but Danko was right ; most of the sweeteners do not ferment . the endresult is still sweet . Fermentation did take some of the colorants down with it , so the beer became a bit lighter in color .

Taste-wise , there was some sourness ( but not much ) and it was indeed very dry . Still to sweet but at least it now was interesting .

In the scent , I got the best results . The regular smells like sweet cherrie , and nothing else .
Here, you got the idea of red fruits , along with the still very full cherrie smell . I know no other fruits were added, but still ..

It’s a very interesting beer to try , but nothing that you would wanna drink daily . Maybe another yeaststrain ? Another base beer ?

Curious what the one with age will turn out to be like