I am not familiar with anyone trying to do that with wine. I do know that the mad fermentationist did it for beer. http://www.themadfermentationist.com...er-weisse.html
is an example of a 100% lactobacillus berliner weisse.
This round, I am going to stick purely to the wine kit and yeast/bacteria blends that I have chosen. I obviously won't be putting the sulphites into the wine, though. If I want to do one that is funkier I will try the "best" method again with various additions of maltodextrin side by side.
I honestly think the Roeselare one may just end up being a really dry wine, but we will see. The one hope for it is that the alcohol tolerance of the Sacch strain may not be high enough for it to willingly get through all the sugars. I am hoping that the Sacch strain bites off more than it can chew and leaves a lot of off flavors for the Brett to clean up. I think the bacteria will mostly be playing with what the malolactic bacteria would normally eat.
Batch 1: mostly clean and dry with a tiny bit of sourness and possibly a hint of funk and pineapple. Possibly very acidic on the tongue.
Batch 2: mostly clean and dry (maybe some funk and pineapple) but ultimately overpowered by the kombucha.
Batch 3: either ultra clean and dry or the funkiest of the 3. To a large degree, this one is the wild card.