Micycle

Recipes 

Someone who recently came back from California mentioned having a wine over there that was fermented with a Belgian ale yeast and that it was like nothing he had ever had before. Didn't say if it was good or bad, just.. different. Anyways, got me thinkin, and maybe some brettomyces or lactobacillicus in a mead? Maybe wine yeast could impart something to my beers (esp. high gravity ones)?

Anyways, just wanted to see if anyone else had played with mead/wine/beer yeast/funk combinations and how it turned out.

scinerd3000

Recipes 

papazian once talked about a sack mead which was quite old and had hints of bret...if i remeber correctly he called it pleasant. I dont know that i would use lacto though...

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On Hiatus: Brewing at work....

Oldsock

Recipes 

I have a cider going now with lacto/pedio/brett, probably won't really know the results for another year though... I have heard about people using wine yeast for beers several times, but the results never sound good enough to make a try at it.

One problem with adding any bacteria to anything beside beer is that you don't have the hops to keep them in control, you could get a lot of sourness very quickly. Brett is another story, it is a relatively common occurance in "traditional" wine making.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).