Berliner on a cider cake?

[S-Met]

Before anyone blows up, I'm making this with some pilsen lme. My time invested will be minimal and I am comfortable with a complete loss if it sucks.

Aside from the typical "don't do it!" Why not?

Background: I'm going to be transferring a "pom" cider fermented on 71b this weekend. I have been thinking about a kettle sour Berliner with either a berry or watermelon addition as a hot summer refresher.

Ordinarily I would never think of this, but last night after a few too many, making a Brut Berliner just seemed like a good idea. Going brut with an addition of glucoamylase made me think that the existing yeast wouldn't have too much difficulty chewing through the malt, and any fruity esters existing or created during fermentation would play well since its soured.

 

[S-Met]

Idea is a reality, fermenting away aggressively within a few hours. Probably much faster, but wasn't watching.

So far, it smells wonderful. Worst case, its beer.

Basic lme bavarian wheat, soured with goodbelly berry flavored to a ph of 3.1
Boiled 15min with a 1.25oz Willamette addition at flame out- rest for 10 min then chilled
Pitched over Pom cider yeast cake 71b and 2lb blackberry, raspberry and blueberry.