Brett and Lacto on fruit?

Hey,

I was just thinking that since the rational for adding fruit after ~one year is that the sacc all die off, allowing the brett and lacto to work on the fruit. I am aging in glass on yeast cake. I accidentally brewed a lambic which is 35.5 IBUs, which leads me to my next question, because the lacto won't do well in this brew...

Why not ferment the fruit in a separate carboy with brett and lacto culture only starting at 6 months, and half a year later blend with the year old lambic, then bottle?

Cheers,

Delaney

You can do that. The Brett will eat all the simple sugars.

Remember once you blend, the sourness will get less (averaging out).