NibblesMN
Well-Known Member
I'm hoping to start an all-brett braggot in the near future. I am going to start with Schramm's "Don't cry for me Spargentina" as a base but use The Yeast Bay's Amalgamation brett blend instead of D-47.
I assume this should work without any real problem. But I've heard people mention anecdotally that all-brett brews have trouble starting in musts with high osmotic pressure.
This should start around in the neighborhood of 1.1, which is isn't really high for mead, but I thought I'd see if anyone has experience before I kick this off. Specifically, how big of a starter do I need? And does it matter if I ferment a bit cold because I keep my house pretty cool in the winter?
I assume this should work without any real problem. But I've heard people mention anecdotally that all-brett brews have trouble starting in musts with high osmotic pressure.
This should start around in the neighborhood of 1.1, which is isn't really high for mead, but I thought I'd see if anyone has experience before I kick this off. Specifically, how big of a starter do I need? And does it matter if I ferment a bit cold because I keep my house pretty cool in the winter?