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UPDATE: Afro-brett culture in my hard cider seems to have worked out okay. It is a little more tart and less dry than I am used to from this recipe and I am curious to see how it ages out in bottles. I also started another batch of this (maybe #8 or 9 now...), this time using the standard...

So in early March I was posting on here asking about using more hops for a shorter boil and using flaked rice instead of minute rice. While I don't have any point of comparison with the original brew as this is my first attempt, I _can_ say that the short boil didn't seem to adversely affect...

Just wanted to check back in regarding this [now bottled and carbed] apfelwein. It turned out great, thanks for putting my mind at ease regarding the brett. I don't think it's really had full time to populate the bottles, but I swear this version is markedly more sour than previous versions...

Glad to hear it! I had a similar situation recently where I made a hop bomb and it was a horrible chlorophyll mess when I first bottled, but it turned out great. I have brewed almost 300 gal now and have only ever had one beer that didn't age out of any unpalatable flavors when it was green...

That is indeed both beautiful and terrifying. I've never seen such a pellicle. What differentiates yours as a basque cider? Yeast culture?

1) you def need to get a mash tun (I installed a valve on a 10 gal picnic beverage cooler and it works great, there's plenty of instructional stuff on this around, it's cheap, effective and necessary). That 3* isn't that big of a deal, but that drop could be. 2) I think the excess volume is...

Hey Greg I experienced what you are describing the first time I tried to carbonate as well. I have successfully carbonated every other batch of this I have made without doing anything any differently. I'd be curious to someone's explanation about why this could have happened, but I'd not worry...

I brewed up a 6.5gal batch of this but after siphoning to my carboy only have about 4.5 gal of beer. Is it okay for me to just add a couple gallons of drinking water (bottled) to my fermenter before adding yeast, or is this just doomed to be a really big version of this beer?

A lot of the gluten-free people I know love this stuff. It will go so quick because you will find that you yourself will enjoy it and lots of others will be surprised to find that they enjoy a cider. It's such a great, easy recipe. You should do yourself a favor and just go for it and brew up...

Awesome. Thanks so much for the input. I will report back about how it turned out.

I fermented with Montrachet. My hope was that the brett would eat dead yeast cells and produce some barnyard funk, but perhaps that is a misunderstanding on my part about how brett works. So from the sound of things I can bottle as per usual and allow them to continue to age in bottles...

I did the assembly on a batch of ed wort's apfelwein for the umpteenth time and decided to pitch the dregs from a bottle of magical brettanomyces tour #4 afro brett about a week into the fermentation. I typically bottle this at 5-8 weeks with no problems, but am not sure if I am risking bottle...

Following up on my post the other day, I was curious if anyone had any experience with adding bacterial cultures to ciders? I know that traditionally spontaneous fermentations were common, so I'm sure bacterial additions can be favorable. My afro brett dregs got added a week in, the fermenter...

4 oz

Also @ slym & andrew, not sure if you guys dig on the sours or not, but the Apfelwein I've got going right now had some "Magical Brettanomyces Tour #4: Afro Brett" dregs added to the fermenter. This is my first experience adding any bacteria to a cider. I can check back regarding this.

I have tried all sorts of different hops and tend to have the best results using 1/4# hops for every 5-6.5 gal batch I do (depends). Fruitier hops don't necessarily draw out fruitier aspects of the end cider. Because my additions have always been dry hops they always contribute to the nose...

I second this. Have also been "brewing" this one for about 4 years at this point and have converted many non cider drinkers to this one. It is so dry and drinkable but also strong. I've experimented with all sorts of different dry hops as well as the standard recipe and it has all been...

Excellent. Was hoping that someone else had tried something similar. I will report back re: how the extra hops/shorter boil affects flavor but have no homebrew cream ale reference points as of yet.

So nobody has any input on using flaked rice instead of instant rice, or first wort hopping this brew with extra hops and a shorter boil?

I was curious if anyone had any thoughts on this slightly modified version of this beer. I strayed a little bit from the recipe and just went for it, so all I can do now is sit back, RDWHAHB, but I would be curious to hear any speculation/suggestions about this recipe: 6.5 gal batch...