100% Brett Cider
 

I put this is the cider forum, but you guys might be more apt to have had experience with this:

I'm thinking about doing a panel of 100% brett fermented ciders. A few single strains, a few multiple strains, and a few of both with lacto/pedio added.

Here is the list of fermentations I came up with:
1.) 100% Brett B
2.) 100% Brett C
3.) 100% Brett L
4.) 100% Brett Drie
5.) Brett B,C,L
6.) 100% Brett B & LAB
7.) 100% Brett C & LAB
8.) 100% Brett L & LAB
9.) 100% Brett Drie & LAB
10.)Brett B,C,L & LAB

("LAB" is Lactic Acid Bacteria, which is the lacto/pedio)

Let me know if you've done one of these and the results.
Any of these sound particularly exciting?
Any of them sound like trouble?
Any other fermentation ideas?

I'd love to know the results of whichever you choose. I have a cider that I fermented 100% on Jolly Pumpkin dregs I stepped up a few times. I'm letting that sit til October, so I'll let you know then! I'm hoping for some good sour and funk. I added some maltodextrin recently to let them feed away.

Adding maltodextrin is a good idea. These would be absent of saccharo, so I don't think there would be any benefit as all the food will go to the brett already.

i remember a year or two back someone did some experiments on brett cider in the cider forum, did you search there? what are you using for your juice blend (in february)? i'm curious, is there something specific you're looking for, or is this a shotgun approach to characterize what the brett (& friends) strains will do with apple flavors? sorry for the interrogation! good luck

I've been looking for any 100% brett fermentations of cider, but no luck so far. I posted this same thread in Cider forum, but they are generally uneducated when it comes to brett. There is one guy posting on the thread over there that is just plain stupid.

A friend has an apple orchard. He says he can still get cider from pack houses. Not sure what the juice blend will be... I leave that up to him. Not looking for anything specific, just to know what brett does if allowed to ferment cider 100%, and the different flavor/aroma profiles of individual strains in cider. Also what effect LAB has on the brett fermentation, and each individual strain.

I prefer ciders fermented with Brett or Belgian strains over other yeasts. I think they give the cider more character. I've done quite a few of them but only used 2 Brett strains; WLP650 (Brett-B) and some cultured from Ommegang Biere De Mars.

I have a couple that were fermented on a bug mix; currently about a year in and have a big pellicle on them - not tasted yet.

I'm particularly excited about brett c and drie, and think the bacteria sounds like trouble.

Look forward to hearing about this. I was going to try some brett & sour blends last year but didn't end up getting any cider. what are you doing for pitch rates?

Bacteria will be used for the malolactic fermentation (MLF). Apples have a lot of malic acid in them, and so the bacteria will convert some of that to lactic acid, which (as I understand it) is suppose to reduce the perceived sharpness of the apple acidity.

Not sure, probably a smack pack. Depends on where I get the yeast from.