Embracethefunk
Active Member
See this is our point of difference. You think you know what is going on in the cider when you pitch brett (without any evidence except assertions you make). I think that the percentage of brett in the fermenting cider could be anything from zero to 100, probably closer to zero (but I don't know that). I don't say what will happen except I doubt that brett will have a strong part of the fermentation, because no-one has ever documented this as far as I am aware. (and experiments with sterile beer wort don't count). So I will leave you to your "experiment".
Pretty sure Crispin has done an all Brett Cider. They seem to know a thing or 2 about cider.