I'm looking to create a soured peach-cider and am looking for recommendations on what strain to use in this process. I've fermented six gallons of locally sourced UV pasteurized dessert cider to dryness with Wyeast's 4184 Sweet Mead yeast in primary, with 14 days with one ounce of toasted oak chips for the primary. I'm now looking to sour this with peach puree in secondary to achieve a nice tart slightly peachy cider with a hint of funk down the line. I'm curious what strains you would recommend for this process or any other advice on souring a cider. Since it's gone to dryness will the sugars in the puree be enough for the souring, or should I blend some fresh juice into the secondary?
I'm also looking to take a gallon or so of this juice and souring it with a blend of cranberries and roasted butternut squash as an experiment.
The only commercial sour I've encountered is a Brett soured cider by Three Fools in Corvallis, Oregon and have found it pretty good and hope to create a similar product.
I'm also looking to take a gallon or so of this juice and souring it with a blend of cranberries and roasted butternut squash as an experiment.
The only commercial sour I've encountered is a Brett soured cider by Three Fools in Corvallis, Oregon and have found it pretty good and hope to create a similar product.