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Hmmm... ok, I’ve just drank the sample and it doesn’t taste as dry (not sour either) as other ciders I’ve made... another one I added Belgium mix 1 and that was super dry and quite sour! Edit: regarding the funky cider blend it’s not as funky as I thought it would be : I think I’m going to add...

1.065 (I added brown sugar as well)

FG is 1.000! Maybe it did ferment the sorbitol after all!

Yeah I read that page on milk the funk... I noticed sorbitol wasn’t mentioned as well but that doesn’t mean it was tested and it didn’t ferment. please don’t take my assumptions the wrong way, they are light hearted and rooted in genuine curiosity about fermentation... I greatly appreciate your...

can you link me? Where are you getting this info?

I assumed it could because it can ferment lactose and dextrin

I meant certain sugars in pears are not fermentable by sacc strains... here’s a quote from the internet... “Unlike cider apples there is a proportion of unfermentable sugars present, the main contributer being sorbitol. This can lead to final gravities of between 1010 and 1020”

I added pears which normal yeast can’t ferment but Brett can, I think that’s why it took longer

My funky cider just finished bubblin... that Brett is super slow :)

I ordered one. The ciders I made with ale yeast are pretty tasty... Nottingham so far was my fave ale strain.

The closest thing to cider specific apples I can find is gravenstein or crab apples and they are $3 per lb... at Berkeley Bowl... what do you guys do for this problem?

From reddit: “The LAB in these blends is supposed to lower acid after primary fermentation is over via MLF. What "sours" in beer makes cider more bland.” MLF, now that is cool!

Thanks kraizter! Just bought your funky eBay auction cider yeast! I missed out on the vault and they didn’t respond to my request emails ...

I bet you could bake the cubes after to kill brett, heat will kill it. ah, The MadKing beat me to it !!

But that's not all! I also used yeast captured from an unpasteurized french cider, safcider yeast (just in case) and later I added brettanomyces captured from a beer called dankodelic in the secondary. The oak cubes are medium toast, grape tannins were the powered kind you can get at the HBS, I...

nope, my current batch is Fermentis Safcider yeast, have not heard back about the WLP616 yet, I wonder if it will be available to the public once the "In Production" Vault batch is done...

I have a batch going right now with some American oak cubes and grape tannins added, hope that will get me halfway there...

I was late to the party and just emailed them... I also ordered their Brett Anomalus, because it has barnyard funk, which Im curious about! Some of my favorite commercial ciders (Art & Science, Tilted Shed) are using wild yeasts and aged for 10 months, I'm trying to get some funk in my home...