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Created page with "Facebook notes July 2, 2014: Alan David Ross - Excellent!!! I'm glad there are still some out there. I like the idea of someone opening a dusty bottle in 20 years time. It's ..."
Facebook notes July 2, 2014:
Alan David Ross - Excellent!!! I'm glad there are still some out there. I like the idea of someone opening a dusty bottle in 20 years time. It's holding up very well but the lambic inside is still relatively young. The lambic was brewed in 2010.
Alan David Ross - It was a single blend of 10 month old lambic. It was a different way to do it and rather like how the old cafes used to do it. The lambic still contained just enough sugar to not require a blend. Yes blackberries were added and it was barrel aged in a freshly emptied Bordeaux barrel. I did not clean the barrel as it was so fresh. The blend with the fruit took place at 10 months and it was bottled by 13 months without the use of adding sugar or young lambic. I just studied the fermentation without a hydrometer and judged by taste and fermentation activity when to bottle.
Alan David Ross - Excellent!!! I'm glad there are still some out there. I like the idea of someone opening a dusty bottle in 20 years time. It's holding up very well but the lambic inside is still relatively young. The lambic was brewed in 2010.
Alan David Ross - It was a single blend of 10 month old lambic. It was a different way to do it and rather like how the old cafes used to do it. The lambic still contained just enough sugar to not require a blend. Yes blackberries were added and it was barrel aged in a freshly emptied Bordeaux barrel. I did not clean the barrel as it was so fresh. The blend with the fruit took place at 10 months and it was bottled by 13 months without the use of adding sugar or young lambic. I just studied the fermentation without a hydrometer and judged by taste and fermentation activity when to bottle.