TMadness1013
Active Member
Hi all,
Recently made up a Berliner & wanted it to be nice and sour, so I pitched Lacto and let it sit for a week around 85 degrees. I pitched my saccharomyces the other day (was too stupid to think of taking a gravity reading!) and have basically seen no fermentation signs.
If the lacto ate up all the available sugar & left nothing for the yeast, (WY1007 btw) I will be stuck with a non-alcoholic sour beverage.
Any ideas to salvage it aside from saving it for a future blend???
Recently made up a Berliner & wanted it to be nice and sour, so I pitched Lacto and let it sit for a week around 85 degrees. I pitched my saccharomyces the other day (was too stupid to think of taking a gravity reading!) and have basically seen no fermentation signs.
If the lacto ate up all the available sugar & left nothing for the yeast, (WY1007 btw) I will be stuck with a non-alcoholic sour beverage.
Any ideas to salvage it aside from saving it for a future blend???