Well, it has been about a year and a half since I brewed my first sour. It’s mostly a red with Roselare, oak, sour cherries and a big shot of lactobacillus. I gave it an extra vial of lacto when I added the cherries a few weeks ago. My question is in terms of bottle conditioning, am I going to need to repitch some yeast when I prime since it has been so long or do you think that there’s enough going on in there to just prime it and let it rock?
Also, I haven’t tasted it since I added the cherries. Prior to that it had a great cherry pie funk going on but not as much sourness as I had hoped for. In anticipation of insufficient sourness, I bought a bottle of lactic acid to boost that if need be. If I end up needing to add it, will it effect bottle conditioning? Should I add it now and then repitch and prime at bottling time to give it a chance to settle out?
Any answers are much appreciated. I love sours but I don’t know enough about their bottling process to feel confident enough that it will turn out correctly. I hate to think I waited a year and a half to screw it up now!