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== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale == Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar. === borrow microbes from beer === 1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar) 2. pour 200ml of ale into a gallon jug and drink the rest 3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract) 4. put room temperature malt solution into jug with the ale; put on airlock 5. cultivate microbes at room temperature for a few days 6. add more malt solution 7. after a few more days it should be ready to pitch into a beer wort === add fruit or fruit juice === Fruit or fruit juice could be added to the wort for primary or secondary fermentation. Many variables to experiment with... I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries. === Black Sage alcohol extract fortification === Make an alcohol extract of Black Sage (Salvia mellifera) 1:2 @ 95% ==== fresh herb alcohol extract ==== 1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar. 2. Press herb down below the fluid surface and seal jar tightly. 3. Store in dark cool cellar for 10 days. 4. Strain and press herb. 5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork) ==== fortification ==== 1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios 2. add alcohol extract to ale at bottle or keg time
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