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# Measure 1-2 grams of dried yeast, and re-hydrate in a little bit of warm water.
# Measure 50 mL of the sour beer that is going to be carbonated, and combine it with 100 mL of apple juice with no preesrvatives (or use DME if using a beer yeast strain) and a pinch of [http://www.scottlab.com/product-103.aspx Go-Ferm] in a saucepan.# Heat pasteurize the sour beer, apple juice (make sure there are no preservatives in the apple juice), and [http://www.scottlab.com/product-103.aspx Go-Ferm] mixture on the stove at 160°F for 10 minutes.
# Cool the sour beer and apple juice mixture to around 70-85°F. Pitch into an Erlenmeyer flask, along with the re-hydrated wine yeast.
# Grow for ~24 hours without shaking.