A few weeks back I was at a friend's house (cvillekevin on here), who is a cider master, and I had the opportunity to taste a small experimental batch that he had let ferment with the wild yeast from the unpasteurized juice. I loved it...it was very gueuze-like. Well, I just got another 5 gallons of juice from him yesterday, and I'm scheming on breaking out a gallon of it into a small container and adding some brett L. and lacto that I have in my fridge. Not a lot, really, because I need those cultures for my lambicus batch, but a few drops from the vial/pack.
Anyone have any experience with bugs/wild yeast and ciders, at least in a controlled environment like this (not wild from the apples)? Just wondering how it might turn out. I have my guesses...
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)