Hey All! So I brewed up a batch based off a Rare Barrel golden sour base clone that I found. There were some issues getting the mash temp up and holding which I think was the reason the FG came out rather low with the ABV ending around only 2.7%. Given it was a sour base, I had hoped that by pitching the Roeselare blend into a 5 gal batch the bacteria would eventually eat up the sugars that weren't converted during primary and bump the alcohol up to about 4% which is fine with me. However, it's been 4 months and I just tasted it yesterday (yes, I know it's kind of early to see any real lambic development). As far as I can tell, there has been no more conversion of sugars (FG is the same) and there is just the slightest hint of funkiness to it.
So, my question is, do you think this batch is just not going to develop flavor/bump up in ABV or should I hold tight and see? I planned eventually to do a 3rd fermentation on berries or fruit.
The only reason I would be hesitant to pitch the berries now (they're a couple pounds of hand-picked huckleberries) is that I read that the best way to retain the flavor is to pitch them about 5 weeks before kegging. Have you found otherwise? Would tossing in some straight sugar help get the bugs moving?