Perfect! Thank you so much :)

I would like to do a kettle sour to do a Gose. It seems that in most the kettle sours though the oxygen needs to be purged to prevent off flavour from developing. I don't own a CO2 tank though. Is there anyway around this? Perhaps adding a little yeast too which would create CO2. then boiling...

I am going to make a kriek and I know that you carbonate it up to a high level of co2 3.5-4. Some people talk about putting them in champagne bottles and corking them and capping on top of that. I was just wondering if it is possible to just cork them only (as i don't have a capper as I have...