So, I bottled my first sour beer that I brewed in October 2008. It was a Framboise, and I learned quite a bit. The most important being, taste before you bottle, as the beer will tell you when it's ready.
Anyway, I bottled the batch yesterday. When I pulled the carboy cap off and sniffed, I caught a strong acidic scent. It occurred to me that it was a little vinegar-y, but I thought it could also have been natural acids from the raspberries. It was from a batch that I had split, so I only had a little over 2 gallons to work with, and I didn't want to lose too much tasting. Mistake number one. I tasted it after bottling, and it was VERY unpalatable. Super sour, with a very unpleasant bite on the back end. I went back to Wild Brews, and it would appear that acetobacter kind of took over. The other half of the batch I left in the carboy, but it has a nice pellicle on top, which the Framboise did not (it was more of a film).
So, I guess my question is this: is this Framboise dead? I've become an expert on acetobacter in the last 24 hours, and it seems like they need an oxygen rich environment to grow. I think I left too much head space in the carboy, and also probably didn't have a real good seal. They will run out of oxygen real quick in the bottles. Is it possible that the Brett and other bugs may clean some of that up if I leave it for a while, or did I make vinegar and that's that?