Cider with Brett.

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.

Sounds interesting, get any pics?

No, no pics. Wasn't that interesting to be quite honest. Just a thin layer of white dusty looking skin. I had the cider in three 2.5gal jars. Two of them were infected, the third was not. I blended them all together into a corny to transport to the "bottling area" which is at a friends house where we have a Ferrari corker. So, these will be done up in champagne bottles with corks. I'm figuring they will carbonate a bit in the bottle. Hopefully the two year wait will be worth it, as I'm curious as to how long term storage of ciders with Brett. work out.

I had a commercial french cider that had quite a bit of brett character and it was one of the most enjoyable drinks I have ever had. I can't remember the name but it was in a champagne bottle with a white label and red lettering.

I say let it get nice and funky for a year before you even try it.

dannypo: Was it the Cidre Bouché from Domaine Dupont? If so, I've had that stuff too - really strong brett character. And I have to agree that it is one of the most distinctive & memorable beverages I've ever had.

Pretty amazing to see that that partucular cider finishes at 1.024.

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