Update- I purchased two bottles of Bayerischer Bahnhof Berliner Style Weisse, drank them, made notes, and dumped them into the Berliner carboy back in June. Just took a sample- 1.003 and noticeably sour. I didn't test with a pH meter but the sample matched my notes and memory.
Now I need to carbonate this. The original plan was to bottle condition it with 5 oz of cane sugar. My guess is that there isn't much of the original yeast (1007) left in good condition. It occurred to me that the acidic beer might be inhospitable to fresh yeast. I have a packet of s04 that I planned to use.
Anybody have experience with this situation?