Reverend Nat's Sacrilege Sour Cherry

The generally agreed-upon cidermaking process says to add white wine yeast to apple juice, wait a couple months, then enjoy. I broke the rules with this cider. Starting with a tart blend of heritage dessert apples, I press out their juice, then add a couple hundred pounds of tart pie cherries. I’m not finished there, so I add lactobacillus, a notorious sour yeast culture usually avoided at all costs in beer and cidermaking. Some brewers use a little lacto and a lot of ale yeast, but I go whole h