Anyone try to ferment apple juice with lactobacillus? I took 12 ounces of pasteurized organic juice and mixed in 2 tablespoons of homemade yogurt. After 48 hours on the counter, it tastes of apples and a slightly sourish, not tart, - pleasant flavor. It reminds me of kvass except I like this and I don't care for kvass. There is some dissolved gas (slightly frizzante). Unfortunately, I broke my hydrometer so I don't know how the fermentation is going. It tastes good enough that I might try a larger batch and bottle it. Wondering if anyone has any experience with something like this?