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→Acid Shock Starters
# Measure 50 mL of the sour beer that is going to be carbonated, and combine it with 100 mL of apple juice with no 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.# Grow for ~24 hours without shakingat ~85°F *.
# Measure 200 mL of sour beer that is going to be carbonated, and combine with 200 mL of apple juice 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. Top up the Erlenmeyer flask with the yeast starter in it with this fresh mixture.# Grow for ~24 hours without shakingat ~85°F *.
# Continue to step up the starter as needed for larger batches.
# After the 24 hours of growth is finished for the final step, add ~200 mL of the starter per 20 liters of beer (stir the starter before adding into the beer; also add the appropriate amount of sugar to achieve carbonation).
* If a fermentation temperature of ~85°F cannot be maintained and the temperature falls, allow the final step to ferment for 48 hours before adding it to the beer just to make sure the apple juice is fully fermented.
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