A buddy and I made a Berliner Weisse last October and though clean it is not sour at all. We used the Berliner Weisse yeast from White Labs. In retrospect, I think we should have used Lacto then pitched Euro ale yeast later after a week or so. We were thinking of buying two cans of pureed fruit (maybe apricot) putting the cans in a separate carboy with a vile of lacto for a few weeks then adding it to the Berliner to try to sour it up. Would this work and will the lacto go after the fruit puree? Thanks for the input.