So after doing a little reading on sour beers this morning, I now realize that I may have thrown out my first unintentional sour beer a few weeks back as I thought it was completely infected.
After racking a Caribou Slober batch to a glass secondary it started to form a thick layer of what I considered ‘mold’ and being disappointed in my sanitation procedures I dumped the entire batch. However, after seeing pictures of a Pellicle (which is exactly what I had) and learning about introducing wild yeast, I think my infection came from the top of the carboy that had a remnant of wine crust/yeast/grape. It was only a small spec and I knew it was there but thought I had sanitized it clean.
Anyway, my first question is: How do you know if the beer is still safe to drink and you’re not introducing something deadly into your brew?
Secondly: Since a lot of sour recipes introduce cherries etc. could I save the grape skins from a batch of Merlot or Cab and use that to taint a sour recipe? If so, how would I keep them good for so long? I’d think they would look like a science experiment by the time I needed them.
Thanks in advance.