Brett in a Cider? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Brett in a Cider?

Reply
 
Thread Tools
Old 07-16-2007, 04:40 PM   #1
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts



Anybody ever try this? I am just pondering, seeing that cider season is getting close. I plan on doing ten gallons this year (hopefully). Maybe I'll do 5 gallons of just regular cider and maybe 5 with something experimental. I was wondering if the Brett (or say a Lambic Blend) would work? Anybody have any ideas on this?
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 07-17-2007, 05:58 PM   #2
Georgian Novice2
Recipes 
 
Jun 2007
Posts: 34

Zoe - have no idea, but I always hate to see a posting not responded too. Sorry I don't have any knowledge to help ya.

 
Reply With Quote
Old 07-17-2007, 08:48 PM   #3
flowerysong
 
flowerysong's Avatar
Recipes 
 
Apr 2007
Ann Arbor, MI
Posts: 286
Liked 2 Times on 2 Posts


Some commercial ciders (such as Cidre Bouché Brut De Normandie) exhibit brett characteristics, most likely due to naturally-occurring Brettanomyces yeasts.

Quote:
The Irish cider fermentation process can be divided into three sequential phases based on the predominant yeast type present. Kloeckera/Hanseniaspora uvarum type yeasts predominate in the initial ‘fruit yeast phase’. Thereafter Saccharomyces cerevisiae type yeast dominate in the ‘fermentation phase’, where the alcoholic fermentation takes place. Finally the ‘maturation phase’ which follows, is dominated by Dekkera and Brettanomyces type yeasts. H. uvarum type yeast were found to have originated from the fruit. Brettanomyces type yeast could be traced back to the press house, and also to the fruit. The press house was identified as having high levels of S. cerevisiae type yeast.
This can add a nice level of complexity, or it can turn a pleasant fruity cider into a horror laced with off-putting odours.

 
Reply With Quote
Old 07-18-2007, 01:45 AM   #4
landhoney
 
landhoney's Avatar
Recipes 
 
Apr 2007
West Palm, FL
Posts: 1,349
Liked 9 Times on 9 Posts


I did, Wyeast Roeselare blend, its still in secondary. I think its too cold in my work lab to really get going. In my other lambics at room temperature its getting really sour. It's not bad so far, overal I'm thinking its not going to turn out well, maybe me just being pesimistic. If you're going to try it, try a small batch(2.5gal) and go with that brett type that exhibits the mild brett character - my .02.
__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

 
Reply With Quote
Old 07-19-2007, 04:59 PM   #5
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


Good thoughts land. I know they are naturally occuring with naturally fermented cider. Guess I should have added that I go the campden route at first because I like to be in control. I don't want to wind up with vinegar really. So since I like doing this, I was thinking of a primary ferment with an ale yeast and then adding some brett or something for complexity. hrmmm. well I dunno
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 07-19-2007, 09:10 PM   #6
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
 
Sir Humpsalot's Avatar
Recipes 
 
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts


I added some malolactic bacteria to my cider. It's starting to work. We'll see what it's like in a few more weeks though..
__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
Reply With Quote
Old 09-23-2011, 12:47 PM   #7
Madbyrd
Recipes 
 
Aug 2011
Mortonville, Pa
Posts: 9

Quote:
Originally Posted by landhoney
I did, Wyeast Roeselare blend, its still in secondary. I think its too cold in my work lab to really get going. In my other lambics at room temperature its getting really sour. It's not bad so far, overal I'm thinking its not going to turn out well, maybe me just being pesimistic. If you're going to try it, try a small batch(2.5gal) and go with that brett type that exhibits the mild brett character - my .02.
Landhoney, I know it's been a while, but any word on how this turned out? I'm gearing up for a cider experiment using the Wyeast Roeselare blend and was hoping to gleen some insight from someone who had already been down that path

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider with Brett. Natas Cider Forum 5 04-21-2013 06:52 PM
Brett L. & Lacto Cider Experiment Evan! Cider Forum 1 10-10-2008 07:34 PM
IPA with Brett? dstar26t Recipes/Ingredients 11 06-24-2008 12:55 PM
Is this bad (or is this brett) Seabee John Winemaking Forum 13 04-21-2008 04:48 PM
Old Ale and Brett Brewsmith Recipes/Ingredients 6 09-06-2006 07:54 PM


Forum Jump