We keep a bunch of EM1 on hand at the brewery to inoculate our grain before we send it to the farm so it doesn't turn. Has anyone ever tried using this as their Lacto pitch for a kettle sour? Here are the ingredients: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Bacillus subtilis, Saccharomyces cerevisiae, Rhodopseudomonas palustris

I know it's a little left field, but the Lacto pitches can be rather expensive and we have so much of this on hand. Going to try a tiny test batch at home. Thanks!