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Old 02-03-2010, 11:17 PM   #1
Lodovico
 
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Has anyone here done this? I'm looking for ideas on this concept. I think it could turn out really well. What have folks tried that came out good?
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Old 02-03-2010, 11:58 PM   #2
ryane
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I think Mike T aka the mad fermetationist, is trying something similar it might be with a roeselare pack or the like though

I did a pineapple cider with lacto, and it was OK but the unsoured portion was better

It would probably be a good idea to use the brett as the primary strain, you wouldnt get much out of it otherwise seeing how low ciders finish

 
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Old 02-04-2010, 07:00 PM   #3
scone
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Here's the Mad Ferm. thread on sour cider: http://madfermentationist.blogspot.c...our-cider.html

You're right, he's using a combo of ale yeast + bugs. I was thinking about trying something similar myself. I've got some Brett C. going in a pale ale right now and I was thinking about doing a few experiments with the left over yeast anyway (when it's finished). I'm not big on straight apfelwines, but I might to a gallon test batch of an apple cyser. It'll be at least a month before I get around to it, but I'll post about it when I do. Let us know if you dig up anything else on the subject.

 
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Old 02-05-2010, 01:54 PM   #4
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Despite the righteous bugs after ~3 months it just tastes like a slightly earthy cider. This might be a good way to get around the lack of really flavorful cidermaking cider around, but it doesn't seem like it is every going to be really funky/sour. I think the issue may be that a cider doesn’t have the high level of unfermentables that a sour beer wort often does, so after the Sacch is finished there isn’t much for the Brett/Pedio to work on. I could be wrong, once the weather warms up the bugs may get working.
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Old 02-05-2010, 02:23 PM   #5
Sixbillionethans
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As has largely been stated, the FG of basically any cider is going to be 0.995-1.001, leaving nothing for the brett to eat. Could an addition (let's say 1 lb in a 5 gal batch) of maltodextrine add sugars that are non-fermentable by saccaromyces, but would allow for a continued brettanomyces fermentation?

 
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Old 02-05-2010, 03:57 PM   #6
ryane
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Quote:
Originally Posted by Sixbillionethans View Post
As has largely been stated, the FG of basically any cider is going to be 0.995-1.001, leaving nothing for the brett to eat. Could an addition (let's say 1 lb in a 5 gal batch) of maltodextrine add sugars that are non-fermentable by saccaromyces, but would allow for a continued brettanomyces fermentation?
This is something I have been thinking about recently, and doing a brett L + pedio batch, although Im a bit worried that it could become too acidic for howl log the FG would be

 
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Old 02-09-2010, 06:16 AM   #7
Jaymo
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Babblebelt thread on sour cider

Mike T and others comment on this one.

 
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Old 02-23-2010, 07:48 PM   #8
Lodovico
 
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But what about 100% Brett Apfelwein?? Terrible Idea?
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Old 02-23-2010, 08:37 PM   #9
Jaymo
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Probably a better idea than brett as a secondary yeast for cider. There aren't as many complex residual sugars in a cider/wine as there are in beer, so you probably won't get the same funky brett character in a cider.

 
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Old 02-24-2010, 08:46 PM   #10
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Quote:
Originally Posted by Lodovico View Post
But what about 100% Brett Apfelwein?? Terrible Idea?
not at all. i say go for it. so you're out 5 gallons of apple juice and a pack of yeast if it is undrinkable, but i bet it will be good.
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