Some time ago I mixed up a wheat graff (cider/beer hybrid), and during fermentation it soured (not sure what the bug is). It came out tasting delicious, and I'd like to brew up a full batch of it one of these days, but the LHBS does not carry anything lactic...
My question is, could I use some of the last batch and try to inoculate a large batch with it to get the same sour flavour? Or is this wishful thinking? It has not been pasteurized, but stored in a couple growlers, at both (cold) room temp and refrigerated.
Hoping this is the best forum for the question...I don't find myself on the beer side--ever.
There is one secret ingredient that makes anything better......time.
Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine
Secondary: Malliard Botchet, Walnut Belgian Graff
Tertiary (or higher): Mahlab Metheglin
Drinking: House Cider, Oaked Ginger Cider