I started this project four years ago. I emptied an 11gal Hungarian oak barrel of Zinfandel wine And I started a sour beer in it. I pulled a few gal 9 months later, then another pull after another 6 months. Then I waited nearly a year for pull 3. After that time slipped by and before I knew it was 2 years since that pull. I still had some of pull 3 in a keg so I topped it up with pull 4. I also pulled a few gal into a carboy for bottling. Then I added 6 gal of new beer made for this purpose. I made a brown ale with a generous amount of Special B, choice debit termed hops and fermented with Bedford ale yeast. I also added 2L of unfermented wort as an experiment to “feed the bugs” a little extra.
The beer I pulled is still very tasty, super sour and with a very cherry flavor, not acetic. Since its doing well I will continue on with the project.