Was running out of Kveik yeast (my last brewing yeast), and too impatient to wait for more to arrive so decided to co-pitch the one gram I had left with some sourdough starter.
What does anybody think will happen?
The starter has worked well at fermenting strawberry wine in the past, but it was looking a lot less healthy this time.
Honestly this was an impulse decision to do this but I will be interested to see what happens. Maybe it will sour? That would be exciting.
I tried to ferment some beer with yeasts isolated from sourdough starter. It took longer in bottles to clear but was fine after that.
Yeah something similar happened last time I used a Sourdough starter on a strawberry jam wine.