Quick Sour Post

So, for the past 3+ years I've had the second runnings from Blackwine II sitting on Roselare yeast. Time to do something with it. So, last night I had a private blending party and mixed 0.75 gallons of the sour stuff with 1.5 gallons of Westy 16/17 (a 15.5% Belgian Dark) to create what to me tastes like an Oud Bruin, yet with more malt character. I added some priming sugar, so I'll know more in a few weeks. Until then...