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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Used Brett and Cider tastes fantastic
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Old 01-09-2011, 03:58 AM   #1
Calder
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Default Used Brett and Cider tastes fantastic

Has anyone used Brett to ferment apple juice?

I had a starter of Brett B (WLP650) going and was using it for several beers. I decided to experiment and use some in a couple of gallon batches of cider. Last night I was taking some samples (SG checks) of several brews and checked the 2 ciders with Brett B.

One of them had been going for 24 days, the other for 31 days. Both were at 1.005, and both tasted really delicious. I don't know if they will ferment lower or if they have finished. I'm hoping they are done and they retain all the flavor. Plenty of apple, + lots of fruit from the yeast too.

Anyone else have any experience with Brett and apple juice.

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Old 01-09-2011, 09:21 AM   #2
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Brett is a serious problem for winemakers so I would have thought it would be bad for cider as well. Did you pitch at the same time as the yeast, and use camden tablets? It may be that a brett used for beer won't have much influence on cider. In wine brett kills fruit flavour and leaves a flavour described as "band-aid". I would expect your cider to ferment dry.
If it works for you thats great, not something I would try.

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Old 01-10-2011, 11:17 PM   #3
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Brett was the only yeast used. The fruit flavors are from the yeast. No sour/bad/off tastes.

Brett is supposed to act like regular sacc when used as the primary yeast.

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Old 01-11-2011, 07:57 PM   #4
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Very interesting - I suspect cultivated brett must be quite different to the wild type. I also think that brett gets blamed for off flavours when there are other bugs involved.

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Old 01-12-2011, 01:53 AM   #5
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I used Brett-B (WPL650), and it seems to be very fruity. I also have a Brett-B strain cultured from Ommegang Biere De Mars, and it has the classic barnyard aroma and flavor.

Supposedly the same strain, but completely different.

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Old 07-27-2011, 01:52 AM   #6
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Any updates on how this cider has turned out?

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Old 07-28-2011, 01:42 AM   #7
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I just happened on this thread again.

I made a ton of ciders; so many that it is getting in the way of my beer, and taking up storage space. Lots of single gallons, and 3-gallon batches. I've been leaving them at least 4 months before bottling, putting half in my regular drinking line-up and the other half is stored away.

Most of them have been simple ciders, either just straight apple juice, or with some added sugar to bring them up to 1.060. Used ale yeast exclusively, and everyone has ended up somewhere between 0.996 and 1.000, with more apple flavor and sweetness that I had expected from reading threads on here (I do like dry anyway).

I've used Brett-B (2 types), PacMan, WLP550 (Belgian), Essex, and Thames II yeasts; each one multiple times. Of all of them, I prefer the Brett-B (WLP650). It gives a lot more complex/fruit flavors. I liken it to those who use natural yeasts from the apples who say that produces a far superior cider than added yeast.

I recommend anyone to try using Brett-B yeasts. I've not used any other Brett, but I suspect they will have similar results. I know it's a liquid yeast and can be expensive, but you can re-use the yeast; after 3 or 4 weeks of fermentation, rack off the yeast, collect it in sanitized mason jars, and you than have enough for 3 or 4 new batches.

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Old 07-29-2011, 03:54 AM   #8
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Thanks for the update. I'm thinking of trying some Brett claussenii in a cider this fall. Good to know it has a chance of working!

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Old 07-30-2011, 12:30 AM   #9
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Quote:
Originally Posted by JLem View Post
Thanks for the update. I'm thinking of trying some Brett claussenii in a cider this fall. Good to know it has a chance of working!
I just used some of harvested yeast from a batch of beer, so I'm sure I had plenty of yeast. I did not use any nutrient, and it worked fine, but I'm sure the slurry probably contained plenty of nutrient in itself. Just make sure you aerate well.
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Old 12-20-2011, 02:59 PM   #10
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Plan on doing this with WLP 650 some time this month, did you make a starter for it and how long did you let it batch age before it was ready?

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