Just kegged my first ever sour this past weekend. Brewed a Flanders Red recipie from Jamil's book, hit the numbers almost exactly like the book said. Aged for just shy of a year on Wyeast Roselaire only, no other yeast used. Tasted the hydrometer sample, and there is a definate sour tang to it. From what I remember it is somewhat like La Follie, so it is drinkable. I was thinking about splitting the 5 gallons and backsweetening to get something more like a Monks Cafe or Dutchess, a little sweet with the cherry taste to it. Probably too late for the cherryness, but how can I get the sweetness to it?