I went apple picking this week and got some really good, tart fall apples and started thinking about an apple lambic. Has anyone used apples with a sour ale? I've heard the pectin can be a problem. How do I get the sweet/tart flavor of these delicious apples into a beer? If I brewed a lambic now it would give the beer a year to age before next fall's apples are ripe. Anyone have any insight? Thanks!