So I made a sour using Lacto a couple months back and it turned out nice, but I'm wanting to tweak things a bit. Here's my idea... I'm hoping those of you with more experience in this arena can let me know if this would work:
Mash and boil as normal... 6 gallons total.
4 gallons into a 5.5 gallon carboy. Pitch ringwood yeast.
2 gallons into a 3.5 gallon carboy. Pitch lacto.
After a week at proper temps for both carboys, pasteurize the 2 gallons of lacto and combine both batches into a 6.5 gallon carboy.
I guess my area of concern is the fermentation itself. Am I correct in that the lacto isn't actually creating alcohol? Would I therefore not get hardly any ABV after combining? Furthermore, would the package of ringwood be too much for the 4 gallons of wort to handle (i.e. overpitching)??
Thanks!
Mash and boil as normal... 6 gallons total.
4 gallons into a 5.5 gallon carboy. Pitch ringwood yeast.
2 gallons into a 3.5 gallon carboy. Pitch lacto.
After a week at proper temps for both carboys, pasteurize the 2 gallons of lacto and combine both batches into a 6.5 gallon carboy.
I guess my area of concern is the fermentation itself. Am I correct in that the lacto isn't actually creating alcohol? Would I therefore not get hardly any ABV after combining? Furthermore, would the package of ringwood be too much for the 4 gallons of wort to handle (i.e. overpitching)??
Thanks!