I will be making a Saison to which I plan to add some Sauvignon Blanc grape juice. I notice that the package says the juice contains sulfites. I’m concerned this may affect fermentation completion. I had planned to add it during max kreusen. Maybe I should wait till secondary? Love to hear from those with experience
I’m not a wine maker by any stretch. But if you plan on adding grape juice to your fermenter along with your beer, I suggest you use grape juice intended to be used to make wine. No chemicals, ready to go.
I have made a witbier with added grape must, which came out nicely, sort of like a beer that Dogfish Head made called Red and White. If the grape juice was intended for making wine, then I don’t think the sulfites will make a difference.
I added it during fermentation, but not exactly as a secondary, just poured into the primary.
The sulfites are to prevent wild yeast on the grape skins from fermenting the must. It off-gasses fairly readily and shouldnt affect your fermentation. This is a common practice with wines and ciders, and those all ferment just fine once you pitch yeast into it.
One of the best beers I’ve ever brewed was a Saison with added Gewurztraminer must. I added the must about a week in to fermentation, if I recall correctly. It was once the initial fermentation had started to slow down, but was still slightly active. I think you will enjoy your results.
Not an issue. Proceed as planned.