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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 preservatives (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, 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.