An experiment in blending wine and beer.

This is probably the only week I will be able to brew in August due to family visits and fermentor space. I have been kicking this idea around for awhile, and I figured now would be a good time to get around to it. In the beer I am using a 100% Pilsner malt, light hopping, and fermenting with Brett C. which should produce tropical fruity esters.
To the secondary I will add 1 oz of medium toast Hungarian oak cubes that have been soaking in Reisling, as well as 1-2 bottles of wine. I am also thinking of Alsatian Riesling, as those seem to have some of those fruit characteristics and will have less sweetness to them. Another good bet and maybe a better option would be an unoaked Chardonnay.
11 lb German Pilsner
1.5 oz Crystal leaf @ 90 min
.5 oz Crystal leaf @ 0 min
5151 Brettanomyces Claussini
1-2 bottles of wine added to secondary
1 oz medium toast Hungarian oak cubes added to secondary
Og- 1.052
Fg- 1.001
6.8% abv
80% attentuation.
8/10/10- Made starter for washed jar of yeast.
8/11/10- Mash at 148 for 90 min. Sparged with 6 gallons of water. 90 minute boil. Hops clogged spigot several times when moving to primary fermentor.
9/1/10- I still have yet to get another secondary fermentor, so I am going ahead with this in the bucket for the time being. Today I added the oak cubes that were boiled in water for 30 min and then soaked in Riesling for a few weeks. Look at what the wine looked like after...
It tasted pretty nasty. Very oaky, tannic, and astringent. It is always a good idea to soak your oak in some sort of alcohol so those hard flavors don't end up in your beer. Something neutral can be used if you don't want the soak to add any flavor itself. I also added a bottle of white Burgundy. This is an unoaked Chardonnay that should compliment the flavors present in the beer pretty well. I bought a second bottle if I need to add more.
10/22/10- Bottled with 5 oz corn sugar and reyeasted with 2 packets of Safale 33. Looked like the yeast I used to ferment had been killed from the sulfites in the wine. Very interesting taste.