Originally Posted by squeekysheep
will try it wasn't sure if the yeast from the non sours would survive the blending or the new yeast but i suppose the trick is to use the correct amount. I am hoping i can still get the sour and blend 3 to 5 gallons to1 gallon.
i have 3 beers that are nearing bottling time so finding a match should be cake.
I'm still working on getting the sulfite dosages right. Its not just a question of how much you add per gallon, I'm learning that (at least in the case of wines) the pH also determines how much free SO2 is retained. Lower pH retains more SO2.
To reduce the level of sulfites, just splash a lot while re-racking, and the SO2 will gas off. And you would be blending it with a non-sulfited beer, which would further reduce the level of sulfites. Plus, from what I understand, yeast are often tolerant of higher levels of SO2 than most bacteria, but to a point... I killed off my carbonating yeast because I sulfited too much when making a champagne recently.