Brett Cider ”Re-Yeasting” Question

[Mike Newman]

Hello!

This is my first attempt at a sour! I made a wild fermented organic cider and pitched the dregs of a Brett B. Saison from blackberry farms in TN on Oct. 24th. It has formed a pellicle and tastes amazing!

I was talking to my LHBS owner and he suggested I “re-yeast” at bottling. Should I do this? And if so, how should I go about doing this? I have never had to pitch yeast at bottling so I just want to see if anyone has some suggestions on how to go about it!

Thanks!
-Mike

 

[RPh_Guy]

How old is this batch? If it's only a couple months old it definitely does not need added yeast.

To add bottling yeast, just properly rehydrate and add a wine/champagne yeast along with the priming sugar.

See the re-yeasting section here:
http://www.milkthefunk.com/wiki/Packaging

Cheers

 

[Mike Newman]

How old is this batch? If it's only a couple months old it definitely does not need added yeast.

To add bottling yeast, just properly rehydrate and add a wine/champagne yeast along with the priming sugar.

See the re-yeasting section here:
http://www.milkthefunk.com/wiki/Packaging

Cheers

Thanks for the reply. The batch started fermenting October 17th and Brett added to primary on the 24th so it’s still pretty young. I kinda thought he might be just trying to get me to buy more stuff, and based on your response I’m leaning towards my gut instinct. Appreciate the link as well.

 

[mirthfuldragon]

Brett is a harder bug. I did a brett cider (or rather, apple juice plus harvest from a saison made with 3031), let it sit for about six months, then packaged. Drinking it a year later - tart, dry, mildly funky, with lovely carbonation. Dropped crystal clear. You don't need to re-yeast at two months. I would let it sit longer - brett likes to take its time. Let it sit in primary and chew through the dregs.