Just bottled up my first Berliner on Monday and was thinking of 'washing' the cake (made of homemade lacto. starter and US-04 added 4days after lacto) to use for something else. I've read that the following brews can take a lot longer to sour because you have to ferment at brewers yeast temps and the lacto. and saccharomyces have to fight for sugars. Anyway my real question was has anyone ever made a cider with this sort of blend? A slightly tart cider sounds intriguing but im not sure if that's what will come of it.