Originally Posted by rebeltruce
I thought Pasteurization killed most all the bugs good and bad......
Ride it out, you might end up with something orgasmic, something good, something not so great, or something only worthy of the kitchen sink. My only advice is to stop and stabilise at around a 1.020 mark, because wild yeasts tend to give off flavours as they start getting drier. If you want to continue from there you could always pitch some wine yeast and then let it go for a few days, bottle and pasteurise.