I've got a cider I'm getting ready to bottle. It was made two seasons ago, I used the Orval (White Labs Bastogne) yeast to ferment. It has since formed pellicles and bugged up quite well. At first i thought, "oh crap, there goes that whole batch". But after tasting it, it's quite nice.
Has anyone had a Brettanomyces infected cider before? If so any experiences, advice, etc to go along with it.