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 did make a starter with the Kveik. I gave it a couple hours to try and reproduce.
I will be going away in less than two weeks so wanted to get this done or at least underway before I left.