Sour Cider Plan

[Madinaman]

I have done a couple ciders, some with fresh pressed apples, others with juice from the store, and I wanted to do something a little different, and since I love sour beers, I wanted to brew a sour cider.

Here's the plan...

5 Gallons of Storebought Apple Cider, no preservatives
US-04 Yeast, Rehydrated and pitched.

Let this ferment until done~ 4 weeks should be enough

Then I want to pitch a smack pack of WYeast Lambic Blend, some malto dextrine- 4oz or so maybe 8 if depending on my mood that day. Then let it ride for a while. I would like to taste it, and feed more if need be.

Just want some thoughts, some opinions, etc. I was playing around with oaking it maybe, like soaking the oak cubes in some crabapple wine I made a while back, etc.

 

[GinKings]

Is the US-04 necessary? I'd be tempted to skip it, since there is a Belgian ale yeast in the lambic blend.

 

[Madinaman]

Good point. My reasoning was the brett in the lambic blend. I didn't want a huge brett character, which would get more chance at the sugar then the pedio and lacto would, but the sacch would rip through all that sugar to begin with....