So I accidentally made a lambic-tasting cider. I purchased two gallons of pasteurized pressed cider from Schutt's Apple Mill in Webster, NY. I went on duty for two days (active duty Coast Guard on Lake Ontario), and came home to find my cider had started fermenting without me!
So I decided, what the heck, I'll go with it. I started fermenting it, and followed it through. It turns out the yeast was a brett strain (which isn't surprising) and left a very lambic taste in my cider. After further research I learned that brettanomyces isn't always killed off in pasteurizing, thus campden tablets. I have some interesting cider, and SWMBO enjoys it lightly sweetened with xylitol, so I guess it worked out
But I find myself wondering; does malolactic inoculation remove some of the lambic tang? I'm wondering if I could use this strain (i've got it culturing) to make something similar to a Basque cider.