heywatchthis

Recipes 

I was curious what the gravity/abv limits were for lacto and pedio. I know they will eventually produce enough acid to cause pH problems, but can too much alcohol or too high an OG cause problems?

I'm asking in terms of thinking about brewing a 10-11% dark sour, and wondered if this was even feasible.

Calder

Recipes 

Wild Brews (P 115) lists both of them as being tolerant up to 8%.