A nice big batch of sour base yields 2 great experiments. Nonanal kegged 6/14 after being on 49oz of strawberry puree for 7 days with 4oz of white chocolate flavoring in the hopes of getting at least in the same ball park as SG's strawberry vanilla truffle sour. 6/16 I kegged the other 5 gallons after it had been on 61oz of dark cherry puree with 4oz of vanilla flavoring. It will affectionately be known as vanilla cyanidine, as cyanidine is a chemical compound responsible for that "cherry" smell. Both finished at 1.010 +0.000@ 63 to give a set of 5.6% summer sippers.
