Originally Posted by wcarter1227
if you follow the procedure i explained then you will not be able to carb the cider. i use this procedure for when i want to stop cider fermentation before the cider is totally dried out. essentially you are creating a stuck fermentation but stressing the yeast. if you want to carb this you might want to just carb it as usual, then once its carbed store the bottles cold for a few weeks to clear them up.
As for rewashing the yeast, its going to be a mixture of yeast strains, the brett the yeast you used for fermentation as well as any bacteria in there. one of the strains will become dominant and most likely you will have a mutated yeast strain. might turn out well, you might also find that its bad. over time it may even change but yes you can wash it the way you would with regular yeast
Well the yeast I used was caught wild from the fresh berries I added to the apple juice, so probably wild Sacch, as well as Brett.
When you used Brett in your cider, how long did you ferment, and did cold crashing cause the pellicle to drop?