I was testing my wines today and one tasted like it hadn't fermented fully, so I made up a starter with orange juice, water, fermaid, and then super b and 1118 yeast I had laying around. Before I added to the wine, I tested sg and it was .990 so no reason to add the yeast. Didn't want to just dump it down the drain. We've been baking a lot of bread recently, so decided so try making a sour dough starter. Once the yeast was bubbling away happily, I added it to some dark rye flour. Will keep feedung it for a week or two and see how it turns out. Anyone else try anything similar?