Berliner Weisse Part 2

So my second Pucker Up batch has been fermenting for about 4 days now. The brew days went great, I soured half for 4 days and mixed them for an OG of 1.035, which was spot on. I made a 500mL kolsch yeast starter and pitched it on Thursday. I tried a sample and it was tasting really nice with much less tart than the first batch, but still prevalent enough to let you know it was still there. The gravity reading was 1.010 so I'm going to leave it in the fridge for a little bit longer and hope it drops another point or two and I'll update then!