Wild Beers

[pmolou]

so my plan sofar is to culture up some cantillon beasties from a bottle and use their recipe (went to the brewery and got it)
then leave for around a year

and after doing lots of research i don't want bottlew bombs and i dont want a pellicle inside my bottles

so i was thinking when i'm nearly ready to bottle could you add some dry enzyme to your fermentor to make sure the FG is 1.00
and then add priming sugar to carb in bottles

or could adding a wine yeast produce a fg of 1.00

i know neither of these are necessary and you can bottle it and let it carb up naturally like cantillon do but i dont use kegs and dont wanna bottle in pet and dont have many champagne bottles

So any thoughts on dry enzyme or wine yeasts to fully attenuate a sour beer?

 

[Guest Lurker]

So any thoughts on dry enzyme or wine yeasts to fully attenuate a sour beer?

Nope, sorry, but it is worth pointing out that the gravity at which no more fermentation can happen is lower than 1.00, at 1.00 you have some sugars left, you also have some alcohol which has a low density, so dont use 1.00 as a reference.