So I harvested yeast from a bottle of Lindemans Raspberry Lambic, its day two. My raspberry lambic is ready to be racked to secondary and more fruit added. At that point I want to add the lambic yeast.
Should I taste the starter to make sure its the right yeast and not just a different yeast strictly for bottling? What should I be tasting for? Because its starting in DME which is totally different from Raspberry Lambic how can I tell?
I guess it couldn't hurt, and if it doesn't work I can add storebought lambic yeast from Wy/White after. But I'd appreciate some help.
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)