Originally Posted by bottlebomber
Gotcha. So the sour mash is just creating a controlled level of acidity, and then it's fermented with a clean yeast.
Exactly. The flavor isn't quite as complex as it would be by adding lacto in to the fermenter, but it's much more controlled. Plus you can use your regular equipment and not worry about contaminating it with lacto.
I haven't tried it with other fruit yet. I have a freezer full of strawberries, cherries, currants, plums, goji berries, etc. The peach has been too good to me to switch it up.
I'd ultimately like to get away from the peach extract, but since peach is such a light flavor, it's really tricky to get the aroma without the extract.