Last year's brett cider panel was a great success. We learned a ton about how the different strains perform in cider and are using that information to produce 1,000 gallons of 100% brett ciders this year! (which I believe will be the first 100% brett cider commercially produced).
We still have the 11 three gallon carboys (juice is easy enough to get, and we want to keep learning) so we would like to fill them all up with experimental batches. We need your help to come up with ideas.
Here is what I have so far:
1 - Boil/simmer the cider juice to caramelize the sugars prior to fermentation.
2 - Redo B. Claussenii batch from last year.
3,4,5 - Doing different temps of the same brett strain (55,65,75 degrees?)
So, there are another 6 carboys to experiment with. What experiments have you had success with in Brett beers? What do you like to do to ciders? Any crazy ideas are welcomed!
We still have the 11 three gallon carboys (juice is easy enough to get, and we want to keep learning) so we would like to fill them all up with experimental batches. We need your help to come up with ideas.
Here is what I have so far:
1 - Boil/simmer the cider juice to caramelize the sugars prior to fermentation.
2 - Redo B. Claussenii batch from last year.
3,4,5 - Doing different temps of the same brett strain (55,65,75 degrees?)
So, there are another 6 carboys to experiment with. What experiments have you had success with in Brett beers? What do you like to do to ciders? Any crazy ideas are welcomed!