Just out of interest... I know that usually when there is lactobacillus in beer, it is considered an infection and a bad thing (obviously the main exceptions being when someone is purposefully making a traditional sour beer). But I believe that lactobacillus has been much more traditionally used in ciders than in beers.
If you make a cider with some kind of yeast (beer, wine, cider, etc.) and you get a lactobacillus infection, what are the positives and negatives?
And before anyone asks, no, I don't think my cider is infected with lactobacillus, but I am very interested in this bacteria that is traditionally used for so many awesome things like yogurt, cheese, sour beers, and for this thread, cider.