I did my first lambic a year ago. I used a sour mash. I put it into the fermenter and forgot about it for a year.
Today was the 1 year anniversary. So I opened it up for the first time. I use a plastic bucket as a fermenter so I could not see the pellicle until to day. When I opened it, it had a pellicle but it did not cover the whole top. It had a strong sour, horse blanket, barn yard smell. I sampled it and it had a strong lacto taste. It had a puckering quality to it, but not to the point it was undrinkable. I would say it was just less sour than a lemon head or sour patch kid.
I added 7 pounds of tart canned cherries and 5 pounds of dark sweet cherries (frozen). I could not find fresh cherries.
So I was wondering if it had too much of lactic flavor, if the lacto character would mellow with the cherries and how long should I let it sit on the cherries?
I have never transferred it to a seconday. I left it in the primary with the sediment. I read that the bacteria like to feed off the sediment.
Should I have transferred it to secondary? If so, can transfer it to seconday and carry over the cherries?