As has largely been stated, the FG of basically any cider is going to be 0.995-1.001, leaving nothing for the brett to eat. Could an addition (let's say 1 lb in a 5 gal batch) of maltodextrine add sugars that are non-fermentable by saccaromyces, but would allow for a continued brettanomyces fermentation?
But what about 100% Brett Apfelwein?? Terrible Idea?
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