Winemakers do not sterilize their “wort” by boiling it. They sterilize their “must” by treating it with SO2 (often in the form of Campden tablets). To sterilize a “mini-must,” mush your fruit into a slurry in a sanitized bucket. Add enough water so that it’s basically a thick liquid. Add one crushed Campden tablet for every gallon of your “mini-must” and let sit, loosely covered, overnight. During this time the SO2 will kill any microorganism in the “mini-must,” then diffuse away. The SO2 also ...
Sour elderflower. 5g elderflower / liter
Gooseberry infused Berliner Weisse
A base Berliner Weisse loosely based off O'so's Infectious Groove.
American sour beer. Method berliner weisse with rye and oat additions. No boil.
yeast bay amalgamation , pic is huge bubble pellicle