An experimental fermentation using Kveik to ferment a beer/wine hybrid. Approximately 1/3 (2 gallons) grape must on top of what's represented here by malt.
Going to hit the grape must with Potassium Metabisulfite a day or two before brewing. Will plan to ferment warm (probably won't chill the wort lower than 80F). Hopefully anything that survives the sulfites will be out-competed by the quick, vigorous fermentation, be deterred by the hops, or dissuaded by the relatively high alcohol of the beer (thanks to the high alcohol tolerance of the kveik).
Grains: 2-row from Rahr, High Color Pale from Great Western, Honey from Gambrinus. Wine is French Colombard from California.
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