Originally Posted by ReverseApacheMaster
You don't need to add any more dregs. There will be enough active bugs to continue fermentation. Since you're adding more fermentables I wouldn't purge the vessel unless you will have a lot of headspace but others may disagree. I definitely don't think you will hurt anything by purging. I say blend everything together at once.
Thanks Reverse. I just looked through some of the blog posts on your solera, good read (and sounds incredible).
I'm thinking I may end up keeping the fruit out of the main solera and just steal a few gallons later this year to add cherries in some smaller fermenters.
Slightly off-topic, but sort of related, has anyone used 50L barrels for sour aging? I'm assuming the oxygen permeability would be more than a full barrel, but much less than the small 5 gallon whiskey barrels.
My dad and I are in the very beginning stages of rehabbing an early 19th century stone root-cellar on my folks' property in Virginia. If all goes as planned, this space would be perfect for a temp stable barrel area. The kicker is it has a super narrow doorway which I don't think will accommodate the middle diameter of a full barrel, so I'm thinking of rigging a few Hoff Stevens kegs up as fermenters or ideally using some mid-sized barrels like the 50L if anyone has used them with any success