The lactobacillus bacteria is a cidermaker's bogeyman: shunned, hexed, eschewed and despised, condemned, damned and cursed. I have fermented a tart juice blend using only this culture to produce an exceedingly sour, dry and funky drink, the likes of which have never before been witnessed. It is a curious thing that lactobacillus can produce the amazing flavors of Belgian lambics, German Berliner Weisses, and Flemish reds whilst simultaneously creating a horrific flaw in ciders called “gerbil cage”. But I have unlocked the mystery of producing a sour, mouse-free cider using only lactobacillus with apple and cherry juice, and I have named it Sacrilege Sour Cherry. If you’ve ever had a kreik lambic, expect that. Do not expect apple juice. This is a cherry cider like none you have ever tasted.